Sauté onions and garlic in a little bit of water or oil for 1-2 minutes. Add paprika powder and yellow curry powder. Then add the carrots, zucchini, green beans and red bell pepper and sauté for another 5 minutes.
Add coconut aminos, peanut butter and coconut milk and stir to combine. Put a lid on the pan and let the curry simmer on medium heat for 25 minutes until the curry is nice and creamy and the vegetables are soft.
Meanwhile, cook the rice according to package instructions.
Divide the rice and peanut curry into bowls and garnish with chopped spring onion, cilantro, sesame seeds, chili flakes or toasted peanuts. Serve with lime wedges on the side.