What you need to do

• Heat the oil in a large pan over medium-high heat.
  
• Add the onion, ginger, and garlic and cook for 4 minutes or until soft.
• Stir in the curry powder and cook for another minute. 
• Prepare the vegetable stock and mix it well with the cornstarch.
• Add the vegetable stock mixture to the pan along with the coconut milk and chopped vegetables.
• Season with salt & pepper and mix well. 
• Simmer for 10-15 minutes or until vegetables are tender.
• Stir in the lime zest and lime juice just before serving. 
• Spoon rice onto plates and top with vegetable curry; garnish with fresh basil to serve.