Vegetable Coconut Curry

I served this Thai-inspired vegetable curry alongside a simple yellow dal (recipe to follow; watch this space), but you could easily make it a one-dish meal by adding some tofu, tempeh, cooked chickpeas, etc. This dish is  quite saucy - PHWOAR! - which is A Very Good Thing, because the broth is so delicious you may just want to drink it straight. But resist the urge and serve on a pile of fluffy rice instead, which will ensure that you eat your veggies and have something to soak up any extra sauce.

Vegetable Coconut Curry
Ingredients
~ 2 14 oz. cans coconut milk (I used one "lite" and one full fat)
~ 4 tsp. "no chicken" bouillon
~ 2 bay leaves
~ 1-2 tbsp. hot sauce (or to taste)
~ 1 tbsp. coconut oil
~ 1 large, yellow onion, diced
~ 1 tbsp. each: minced garlic, grated ginger
~ 1 large carrot, sliced thinly on the diagonal
~ 1 large red bell pepper, diced
~ 1 medium zucchini, sliced thinly on the diagonal
~ 1/2 lb. mushrooms, sliced
~ 1 generous tsp. each: cumin, coriander, ground lemongrass, chili powder
~ 1/2 tsp. each: salt, cinnamon, white pepper, cardamom
~ 3 medium cooked potatoes, cut into 1/2" cubes (I used Yukon Gold)
~ 1 small head broccoli, cut into florets with stalks sliced thinly
~ Juice of 1 lime

Directions
~ In a beaker or pot, combine the coconut milk, bouillon, bay leaves, and hot sauce, and heat nearly to boiling. Cover and set aside to "steep."
~ In a large wok or very deep skillet, melt the coconut oil and sauté the onion over medium heat for about 5 minutes.
~ Add the garlic, ginger, and carrots; stir just until fragrant.
~ Add the bell pepper, zucchini, mushrooms, and dry seasonings. Stir well and continue cook for about 5 minutes, until the veggies are cooked but not completely softened.
~ Stir in the potatoes, mix well, and pour in the coconut milk mixture. Cover the pan, bring just to a boil,  then reduce to a simmer and cook 10 minutes more.
~ Add the broccoli, replace the cover, and cook for about 4-5 minutes, until the broccoli is bright green but still a bit crisp.
~ Stir in the lime juice and serve hot over jasmine or basmati rice.