Prep the produce. Dice the onion. Mince the garlic and ginger. Peel and cube the sweet potato. Slice the carrots and bell pepper. Chop the zucchini, break cauliflower into small florets, and trim the green beans.

Bloom the spices. Heat oil in a large pot over medium heat. Add mustard seeds (if using) and let them pop for 20–30 seconds. Stir in onion with a pinch of salt and cook 5–6 minutes until soft and golden.

Add garlic and ginger. Cook 1 minute until fragrant. Sprinkle in turmeric, cumin, coriander, curry powder or garam masala, smoked paprika, and cayenne (if using). Stir 30–45 seconds to gently toast the spices.

Build the base. Add tomato paste and cook 1 minute. Pour in the diced tomatoes and scrape up any browned bits. Simmer 2–3 minutes to thicken slightly.

Simmer the hearty veg. Add sweet potato, carrots, cauliflower, bay leaf (optional), coconut milk, and 1 cup broth. Stir in tamari and coconut sugar (if using). Bring to a gentle simmer, cover, and cook 10 minutes.

Add quick-cooking veg. Stir in bell pepper, zucchini, and green beans. Simmer uncovered 8–10 minutes until all vegetables are tender but not mushy. Add more broth as needed for your preferred thickness.

Finish and brighten. Stir in spinach or kale until wilted. Squeeze in lime juice. Taste and adjust with salt, pepper, more lime, or a pinch of sugar for balance.

Serve. Ladle over fluffy rice or quinoa. Top with chopped cilantro and a drizzle of coconut milk or olive oil if you like.