Rinse the jasmine rice under cold water until the water runs clear. Combine with 2 cups of water in a pot and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until rice is tender and water is absorbed. Remove from heat and let it stand covered for 5 minutes.

Cook the Vegetables

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute.

Add Remaining Vegetables

Add the sliced carrots, chopped bell peppers, diced zucchini, and cauliflower florets to the pot. Stir well and cook for another 5-7 minutes until the vegetables begin to soften.

Make the Curry Sauce

Pour in the coconut milk, curry powder, turmeric powder, salt, and black pepper. Stir to combine, bring to a simmer, and reduce heat. Allow to cook for 15-20 minutes, until the vegetables are tender and the sauce has thickened slightly.

Serve

Fluff the jasmine rice with a fork and serve the vegetable curry over the rice. Garnish with chopped fresh cilantro.