Cut half of the cauliflower into bite size florets. In a heavy bottom pan, pour the coconut oil and add the cinnamon stick, green cardamoms and cloves. Let the spices sizzle for a few seconds.
Add the garlic and red onions, followed by salt and give it a stir. Cook for 2 minutes and then add the carrots, potatoes and cauliflower florets. Stir around and cover the pan. Allow the vegetables to partially soften for about 5 minutes. Stir in between, if required.
Add the coconut milk followed by 1 can of water. Add the ginger and curry leaves. Stir around and let it simmer for 15 minutes. After 15 minutes, the vegetables should have cooked throughly. Check for salt and add any if needed.
Finally, add the green beans and frozen peas, and stir. Add the freshly cracked black pepper and cook for 2 more minutes. Serve warm and enjoy!