Place all the ingredients for the curry paste into a food processor and blitz to a smooth consistency.
Pour the sunflower oil into a large wok or non-stick frying pan and heat to medium high. Add the curry paste and cook for 3 minutes, stirring constantly.
Add the ground cumin, coriander and turmeric to the curry paste and cook for 1 minute, stirring constantly, until the dried spices omit their fragrance.
Place all the vegetables to the wok and stir to ensure all the vegetables are covered with the paste. Stir gently for 5 minutes.
Add the coconut milk, water, vegetable stockpots, palm sugar and tamarind paste, stir to mix thoroughly and turn the heat down to medium. Cook for 12-15 minutes until the vegetables have softened. Check for seasoning and add salt and black pepper to taste.
Serve immediately and garnish the top with chilli, spring onion and coriander leaf. If desired place a wedge of lime on the side.
If you don't have palm sugar, soft brown sugar can be substituted. Likewise, if you don't have tamarind paste, substitute this with the juice of a lemon or lime.If you want to add less chilli heat, de-seed the chillies or reduce the number of chillies that you add to the curry paste.We recommend using a thick and creamy coconut milk. However, if you want to use a lighter, thinner coconut milk, cut the water down a little.