Melt coconut oil in a large fry pan over high heat.
Add chopped onion and saute until translucent. Add curry paste and fry until fragrant, approx. 30 seconds.
Pour in golden quench and coconut cream. Mix well. Stir through ginger.
Bring mixture to a boil then reduce to a gentle simmer. Add carrot, capsicum, cauliflower, broccoli and eggplant. Coat the vegetables in the liquid and simmer gently for 15-20 minutes until creamy and slightly thick.
Whilst the curry cooks, begin rice.
Fill a medium pot with water half way, bring to the boil. Add rice and boil for 9-10 minutes uncovered or until al dente and soft. Drain rice through a strainer and set aside.
Once curry is cooked through and vegetables are tender, stir through tamari and lime juice.
Remove from heat and ladle into serving bowls. Top with lime wedges, basil leaves and a side of rice.