Cut the cauliflower into small florets and all other vegetables into similar bite size pieces.
Finely chop the red onions, garlic and ginger.
Slit the green chilli down the center lengthwise, with the top still together.
Wash and dry the curry leaves and remove from the stem.
Heat the oil in a pot over medium heat and add the cinnamon and green chilli.
Follow this with the chopped onions and sauté till translucent, approximately three minutes.
Add the ginger and garlic and sauté for a couple of minutes.
Add the curry leaves.
Add the vegetables one by one and saute. I add them in the order of the time that it takes for them to cook. So add the cauliflower and carrots first and sauté for four minutes. Then add the turnips and courgette and continue to sauté for another four minutes.
Pour in the water and bring to the boil. Reduce the heat and simmer until the vegetables are almost cooked. Then add the green beans and continue at a simmer for about 2-3 minutes.
Add the black pepper powder and salt to taste.
Continue to simmer until the green beans are tender.
Pour in the thick coconut milk and simmer for no longer than five minutes. It will split if cooked any longer after adding the coconut milk.
Serve with dosa or even plain rice.