Vegetables and Rice Noodles in a Coconut Broth

Ingredients

• 3 1/2 ounces potato, peeled and cut into pieces
• 1 1/2 tablespoons vegetable or coconut oil
• 20 whole black peppercorns
• 1 cinnamon stick
• 2 cloves
• 1 small onion, sliced
• 15 curry leaves*
• 5 whole green chiles, pricked with a knife
• 1 (1/2-inch) piece fresh ginger, peeled and finely chopped
• Kosher salt and freshly ground black pepper
• 3 ounces cauliflower, cut into florets
• 3 ounces broccoli, cut into florets
• Boiling water, as necessary
• 3 1/2 ounces fresh green beans, trimmed
• 3 ounces frozen peas
• 9 ounces coconut milk
• 1 teaspoon garam masala
• 9 ounces rice noodles, cooked according to packet instructions, drained**
• Handful chopped fresh cilantro, leaves and stems

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