Soak red chillies in luke warm water for 30 minutes, drain and set aside.
Heat oil in a stewing pot. Add onions, garlic, ginger, turmeric, roasted curry powder and sauté till onions are soft. Set side to cool and then grind to a paste.
Roast gram flour on low-medium heat for 3-4 minutes and after it has cooled, grind it with the onion paste and soaked red chillies.
Heat coconut oil, add ground paste and cook for 2-3 minutes more. Add lime leaves and then gradually whisk in the stock. Bring to a boil and add all the vegetables and cook until tender.
Add coconut milk and bring to a gentle boil.
Check seasoning and finish with lemon juice.
Serve alongside accompaniments and make your own combination bowl.