Prepare all vegetables. (Peel and chop carrots, potatoes, parsnips into small (3cm) pieces.Chop onion. Break broccoli and cauliflower apart and chop stems. Cut mushrooms in half)
Heat ghee (butter) in a LARGE saucepan. Add onion, garlic, curry powder and ginger. Cook, stirring, over low heat until onion is soft and curry powder is fragrant.
Add carrots and coconut milk stir until boiling, reduce heat, simmer, covered, 10 minutes. Add potatoes and parsnip, simmer, covered, until just tender.
Add broccoli, cauliflower, mushrooms and water, simmer, covered, about 5 minutes or until all vegetables are tender.
NOTE** Even better the second day!