Cook cauliflower, broccoli, carrot, and green beans for about 2-3 minutes, in boiling water. Save water. Drain and rinse with cold water. Boil potato until tender in remaining vegetable water. In a large skillet; heat vegetable oil and coriander, curry paste, ginger, curry powder, garlic and cumin, stirring over a low heat. Add coconut milk, broth, sugar and soy sauce, simmer. Add all vegetables, and just heat through. Garnish with basil and cilantro.
Serve over rice or thin noodles, as desired. Serves 4.