Steam vegetables separately until al dente. Set aside.
Meanwhile heat in a medium pot oil and mustard seeds. When seeds start to pop add onion, garlic and crushed red pepper. Saute till translucent 5 to 10 minutes. Reduce heat to low add coriander, turmeric, curry powder, salt, cumin, cardamom, cinnamon, cloves and cook on low for 3 minutes.
Add coconut milk and simmer (do not boil) for 2 minutes.
Fold in steamed vegetables and honey if using. Heat through about 3 to 5 minutes. (do not boil).