In a large sauce pan add oil over a medium-low heat.
Once heated, sauté the diced onion and minced garlic until onions are translucent and garlic is fragrant. Stir frequently.
Next add in the coconut milk, vegetable broth, all seasonings, and sugar. Bring to a boil, then reduce to a simmer over low heat.
Once simmering, add in sliced carrots and cauliflower. Let cook for 5 minutes.
After 5 minutes, add in the frozen peas and cornstarch+water mixture. Stir to combine and continue to let simmer for another 5 minutes or so until the liquid has thickened and the peas are cooked.
Pair with rice or quinoa. Enjoy!