Vegetables and rice noodles in a coconut broth(Veg)
These delicious veggie noodles are healthy, filling and full of flavour.
Ingredients
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100g/3½oz potato, peeled and cut into pieces
1½ tbsp vegetable or coconut oil
20 whole black peppercorns
1 cinnamon stick
2 cloves
1 small onion, sliced
15 curry leaves
5 whole green chillies, pricked with a knife
1cm/½ piece fresh ginger, peeled and finely chopped
salt and freshly ground black pepper
80g/3oz cauliflower, cut into florets
80g/3oz broccoli, cut into florets
100g/3½oz green beans
80g/3oz frozen peas
250ml/9fl oz boiling water
250ml/9fl oz coconut milk
1 tsp garam masala
- To serve
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250g/9oz rice noodles, cooked according to packet instructions, drained
handful chopped coriander, leaves and stalks
Preparation method
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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.
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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.
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Add the onion and fry for 3-4 minutes, or until softened and golden-brown.
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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.
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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.
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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.
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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.
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To serve, divide the cooked noodles among four serving bowls. Spoon over the vegetable stew. Garnish with the chopped coriander.
