Chop the cauliflower into florets. Cut the eggplant and capsicum into 1 cm (½ inch) slices.
Put the cauliflower, eggplant and capsicum in the slow cooker. Add the curry paste, coconut cream and stock. Cover and cook on low for 2 hours, or until the cauliflower is tender.
While the curry is cooking, trim the beans and chop into 3 cm (1¼ inch) lengths and cut the zucchini into 1 c