Heat the coconut oil in a heavy-bottomed pot over medium heat and add the cumin seeds, cinnamon, cardamom, and curry leaves, allowing them to become fragrant. Add the sliced onion, garlic, ginger, and green chilies and sauté gently until the onion becomes soft without browning too much. Add the carrot, potato, cauliflower, green beans, peas, and turmeric, then stir for 2–3 minutes so the vegetables become coated with the aromatic spices. Pour in the coconut milk and water or vegetable stock, season with salt and black pepper, and bring the stew to a gentle simmer. Cover and cook for 15–20 minutes, or until the vegetables are tender but still retain some texture. Remove the lid and simmer for another few minutes if you prefer a slightly thicker sauce. Finish with fresh lime juice and coriander, then serve hot with steamed rice, roti, or warm bread.