Cut the veggies into uniformly sized chunks and thread them onto skewers. (Or cheat like I did and use pre-assembled skewers. Whatever!) If you use wooden skewers, be sure to soak them in water for about 30 minutes first.
Whisk together remaining ingredients in a large baking dish. Place kabobs in the dish, cover and transfer the dish to the refrigerator, and allow the kabobs to marinate for at least two hours, up to a day. Turn the kabobs every 30 minutes or so and brush them with the coconut curry marinade to make sure as much flavor soaks in as possible!
If you’re using an indoor grill, heat it to high, spray the grates with oil or cooking spray, and cook the kabobs for about 10 minutes on each side, or until veggies are seared and tender, occasionally basting with extra marinade. For charcoal and gas grills, brush oil onto the grill rack and cook the kabobs until they’re done, turning and basting occasionally. It shouldn’t be more than 10 minutes, but grills vary so much in how they cook, it’s hard to be precise. Just keep an eye on the kabobs!
Prep time includes active time only. Add at least 2 hours for marinating the kabobs.