In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 1 minute. Add the cumin seeds, turmeric, curry powder, and chile peppers.

Cook for 1 minute, or until fragrant. Add the carrot and cook for 2 minutes.

Stir in the zucchini, eggplant, cauliflower, and tomatoes.

Pour in the coconut milk and stir to combine. Season with sea salt and black pepper to taste. Cover and simmer for 15 minutes, or until all the veggies are soft.

Top with the parsley before serving.