Scrub and chop the potatoes, put into a pot of lightly salted water and boil until soft, about 20 minutes. Drain of most of the water, leaving about 1/2 a cup. Blend the potatoes until very creamy, then stir or blend in the coconut oil and milk. Add water if needed to make a sauce consistency.

Add the seasonings and salt and stir to combine. Taste for seasoning, then put back on low to keep warm.

Meanwhile, lightly steam the carrots then add the zucchini and beans with a pinch of salt until they soften to your liking. Serve the vegetables topped with sauce.