Heat oil in a frying pan over a MEDIUM heat, add onion, carrot and pumpkin cook stirring for 4 minutes to brown vegetables.
Add coconut milk, recipe base, 1 cup (250 mL) water and cauliflower, stir to combine. Cover and reduce heat to a simmer, cook for 15-20 minutes or until vegetables are cooked through. Remove lid, add green beans and continue cooking for 5 minutes.
Serve curry with rice and a sprinkle of parsley.
Try swapping in sweet potato and broccoli and adding chick peas