Pound the spices in a mortar with a pestle till they are slightly coarse but close to fine in texture.
Wash and cut all the vegetables approximately the same thickness and length. I always start with the Cauliflower and keep the florets as a measure for the other vegetables.
In a medium-sized Dutch oven, heat 20 ml of oil. When slightly hot to touch, add all the washed and cut vegetables. Saute for 2 minutes.
Add salt and spice mix. Saute for another minute.
Now add the Lemon Leek Sauce.
Open the can of Coconut milk and carefully remove the top thick cream of the coconut into a small bowl. Add the rest of the milk in the can to the stew along with half a cup of water. Close the dutch oven with a lid and cook the stew on medium flame, gently for 10 minutes or till the vegetables are tender when pierced with a fork.
Switch off the flame and swirl in the reserved thick coconut cream. Ladle into bowls and garnish with parsley. Serve with noodles, rice or chunks of warm crusty bread.