Cover the coconut in 2 cups of boiling water and set aside to cool.
While the water is cooling prepare your vegetables.
Gently stir the coconut water with your hands, and then strain it through a very fine sieve or piece of muslin. Squeeze the coconut pulp with your hands to drain as much of the moisture from it as you can. Once the coconut is dry, place it back in the bowl and add another 2 cups of boiling water to it.
Preheat the oven to 180 degrees Celsius.
In an ovenproof pan, heat the coconut oil and add the onion, garlic and chilli to sauté for 3 minutes. Add the turmeric, add lemongrass sauté for a further minute. Add the sweet potato, cauliflower, pumpkin, coconut milk, cinnamon stick and curry leaves. Strain the remaining coconut milk and add it to the curry. Season with sea salt.
Cover the pan with a lid and cook in the oven at 180C for 30 minutes. Add the zucchini and cook for a further 10 minutes.
Serve with a brown and wild rice blend.
Note: Brown rice has a relatively high GI. If you have high blood sugar you may prefer to serve dhal (made with tumeric and water only) as an alternative to rice.