Wash and roughly chop cauliflower, pepper, zucchini and onion. Peel garlic as well as ginger and grate both or finely chop.
In a large skillet or wok heat vegetable oil on medium heat. Add onion, yellow curry powder, cumin, turmeric and cinnamon powder. Sauté for a few minutes, stirring occasionally. Add grated ginger as well as garlic and stir again.
Pour in coconut milk and bring toa slight boil. Add chopped cauliflower, reduce heat to medium and letcook for about 10 minutes. Now add bell pepper and zucchini. Stir again, put a lid on and let cook for 15 minutes.
Squeeze juice of half lime into curry and top with chopped cilantro or parsley. Serve with jasmine rice or naan if you like.