Fill a large soup pot with water and boil.
Cook the carrots for 25 minutes and remove with a slotted spoon; put them in the bowl of a food processor.
Using the same water, blanch the chard leaves for 10 seconds each, remove carefully with a slotted spoon and drain flat on paper towels.
In the same water, separately cook the asparagus spears, zucchini, and beans until tender – about 3-5 minutes for each, depending on their size.
Refresh the vegetables in iced water to keep their color.
Oil the interior of a terrine mold (8-inch x 3-inch x 3½-inch) and line with plastic wrap, leaving enough hanging over the edge to fold back over and cover the mold.
Line the mold with the chard leaves, leaving no gaps in bottom or sides, and leave excess hanging over to cover the top.
Purée the carrots with the crème fraîche in the processor.
Season well with curry powder, salt and pepper. Put ¼ cup cold water in a small bowl and sprinkle with the gelatin.
Leave for 5 minutes until spongy, then put the bowl over a pan of simmering water until melted and clear.
You may need to add another tablespoon or so of water to get the gelatin to the correct consistency.
Add to the carrot purée and mix well.
Spoon a quarter of the purée into the mold, then arrange six asparagus spears on top, followed by the zucchini in one flat layer.
Add another quarter of the purée and arrange the tomatoes, cut side up. Spoon another quarter of the purée arrange the green beans followed by the remaining asparagus.
Finish up the carrot purée and then fold in the chard leaves and plastic wrap to cover.
Unmold, remove plastic and cut into ½-inch to ¾-inch slices and serve with sauce, if desired.