Vegetables and rice noodles in a coconut broth

Preparation method

1. Boil the potatoes in a pan of salted water until tender, then drain well and mash with a potato masher or ricer until smooth. Set aside.

2. Meanwhile, heat the oil in a large saucepan over a medium heat. Add the peppercorns, cinnamon and cloves and fry for 20-30 seconds, or until the spices are fragrant.

3. Add the onion and fry for 3-4 minutes, or until softened and golden-brown.

4. Add the curry leaves, chillies and ginger and cook for a further 20-30 seconds. Season, to taste, with salt and freshly ground black pepper.

5. Add the cauliflower and broccoli florets, then add enough of the measured boiling water to cover the ingredients. Bring the mixture to the boil and cook for 5-6 minutes, or until the florets are just tender.

6. Add the green beans, mashed potato, peas and water and stir until the mashed potato has absorbed all of the water and the mixture is thick and well combined.

7. Bring the mixture to the boil, then reduce the heat to a gentle simmer and add the coconut milk and garam masala. Season, to taste, with salt and freshly ground black pepper.

8. To serve, divide the cooked noodles among four serving bowls. Spoon over the vegetable stew. Garnish with the chopped coriander.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4