1. Peel and chop the onions into large pieces. Rinse the zucchinis and eggplants. Cut them into cubes. Rinse the broccoli and separate the small bouquets.
2. In a pan, heat the oil. Add the onions and sauté over medium heat for 3 minutes.
3. Add the vegetables and sprinkle with curry powder. Season with salt and pepper. Pour in the cream and coconut milk. Mix, cover the pan, and simmer for 10 minutes over low heat.
4. In a large pot of boiling salted water, cook the pasta for 10 minutes. Drain and transfer to a hollow, hot serving dish.
5. Add the vegetable curry. Mix, sprinkle with chopped coriander, and serve immediately.