In a large saucepan, combine the oil, onion, curry powder, salt, mustard seeds, garam masala, coriander, cumin, turmeric and crushed red pepper. Cook over medium heat covered for 5 minutes to bring out the flavor of the spices, stirring every minute or two. Do not let the heat get too high or the spices will burn.
Add the garlic, cooking for another 2 minutes. If the garlic starts to stick, add a splash of veggie broth or water.
Add the vegetables, stir to combine and then add the beans, pumpkin and veggie broth (or water). Bring it all to a boil, lower heat to medium-low and simmer covered for 10 – 15 minutes until the cauliflower is tender but not mushy.
Add coconut milk to desired creaminess. Depending on your “audience”, add more or less coconut milk as it will cut the spice and heat of the dish.
Serve over rice or quinoa. I made mine with black rice in my favorite rice cooker.