Heat the olive oil in a large pot on a medium-high setting. Once the oil is hot, add the curry powder, turmeric, cumin and ground coriander. Stir well and cook for 1 minute until fragrant.
Add the onion, red pepper and eggplant. Cook until softened, about 6 to 8 minutes.
Add the garlic, ginger, and chili. Stir well and cook for another 2 minutes.
Add the butternut squash, cauliflower, coconut milk, chopped tomatoes and vegetable stock. Bring to the boil then reduce to a simmer and leave to cook for 20 minutes.
Add the green beans and cook for another 5 minutes.
Season with salt and pepper to taste.
Optionally serve with rice, fresh chopped cilantro, and lime wedges.