1. Finely dice onion and crush and slice garlic. Add 1 tbsp of olive oil to a 20-30cm deep ceramic dish, placed on a medium to high heat. Add the onion and garlic and sauté for 2 minutes.
2. Add curry powder and sauté for a further 3 minutes.
3. Add vegetable stock and bring to a simmer. This may take a further 3-5 minutes.
4. While the stock comes to a simmer, dice pumpkin or sweet potato into 2-3cm pieces and cut capsicum in to 3-4cm strips. Once the stock is simmer, add the pumpkin and capsicum.
5. Pour over 1 can (400ml) of coconut cream. Stir to combine. Reduce to a medium heat with the lid on and leave to simmer for 10 mins (set a timer). You may need to reduce the heat, if the curry starts to boil.
6. In the meantime, dice eggplant into 2-3cm pieces. Once the 10 minutes is up, add the eggplant to the pot, stir in and cover. Set another timer for 20 minutes.
7. Cut cauliflower and broccoli into equal size florets. Once the 20 minute timer is up, add in the cauliflower and broccoli to the pot, stirring to combine with other ingredients and cover. Make sure you include the stalks!
8. Set a final timer for 30 minutes. Season with salt and pepper. You may wish to check the curry occasionally to ensure it's not boiling and to stir the vegetables.
9. While the curry finishes cooking, we can make the turmeric quinoa. Measure out 1 cup of quinoa and rinse, before placing it in a saucepan. Measure out 2 cups of stock and place over the quinoa in the pot. Place on a high heat and bring to the boil. Stir once, then reduce to low heat, so that it is at a gentle simmer. Leave for 15-20 minutes. The quinoa will absorb the stock. Once the liquid is fully absorbed, turn off the heat and fluff the quinoa with a fork. Add 1 tsp of turmeric and stir to combine. Set aside, it's ready to be served!
10. Once the 30 minute timer is up, check the curry to ensure all vegetables are cooked through. Place 2-3 tbsp of quinoa into a bowl and spoon over curry. You may wish to top with fresh herbs, i.e. coriander.