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
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
*Can be found at specialty Asian or Indian markets. The noodles will stick together once cooked, so be sure to place them straight into the hot broth. I like a pristine white broth, so I only cook the onions until soft and translucent and just turning golden at the edges, but before they brown.
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