Make the curry paste: In a food processor, grind the coconut, green chillies, ginger and garlic to a pulp.
In a large casserole or frying pan, heat the oil over medium high heat. Add the curry paste and cook for 1 to 2 minutes. Add the onion, cauliflower, potato and peas, and saute along with the turmeric and ground coriander. Add salt to taste.
Once the veg has softened slightly, after about 5 minutes, add water to cover and increase heat to high; bring to the boil. Reduce to a simmer, and cook until the water has reduced and the vegetables are tender.
Just before serving, sprinkle with the fresh coriander and garam masala. Serve with warm parathas, chapati, naan or rice.