Boil the potatoes
in a pan of salted water until tender, then drain
well, and mash
with a potato masher or ricer
until smooth, and set aside.
Meanwhile, heat the oil in a large saucepan
over a medium heat. Add the peppercorns
, cinnamon, and cloves
, and fry for 20 to 30 seconds, or until the spices
are fragrant. Add the onion, and fry
for 3 to 4 minutes, or until softened and golden brown.
Add the curry leaves
, chiles, and ginger
, and cook for a further 20 to 30 seconds. Season the mixture, with salt, and freshly ground black pepper. Add the cauliflower
and broccoli florets, and then add enough of the boiling water to cover the ingredients. Bring the mixture to a boil, and cook for 5 to 6 minutes, or until the florets are just tender. Add the green beans, mashed potato, peas
, and 1 cup boiling water, and stir until the mashed potato has absorbed all of the water, and the mixture is thick, and well combined.
Bring the mixture to a boil, then reduce the heat to a gentle simmer
, and add the coconut milk and garam masala
. Season the mixture, to taste, with salt, and freshly ground black pepper.
To serve the dish, divide the cooked noodles among four serving bowls, and spoon over the vegetable stew
with the chopped cilantro.