Prepare your vegetables.
Cut the baby potatoes into quarters.
Cut the broccoli into florets of a similar size.
Peel the carrots and cut them into batons. Trim the green beans.
Keep the vegetables in separate piles, ready to be added to the pan.
Temper the spices.
Place 3 tablespoons (45 ml / 1.5 fl oz) of oil in a large, lidded frying pan or Dutch oven over medium heat.
Once hot, add the cloves, cinnamon stick, peppercorns, and curry leaves (if using).
Stir for about 30-60 seconds until the peppercorns begin to swell and the spices are fragrant.
Sauté the aromatics.
Add the finely diced onion to the pan and sweat for 8-10 minutes, stirring occasionally, until soft, translucent, and sweet.
Add the grated ginger, crushed garlic, and green chiles, and cook for another 2 minutes until their raw smell is gone.
Build the curry base.
Pour in the coconut milk, water, turmeric, and salt.
Stir everything together and add the quartered potatoes.
Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer.
Cook in stages.
Cover the pan with the lid and cook for 5 minutes.
Add the carrot batons, stir, replace the lid, and simmer for another 5 minutes.
Add the green beans and broccoli florets, stir gently to submerge them, and cook for a further 3-4 minutes, or until all the vegetables are tender-crisp.
Finish and serve.
Stir in the peas and cook for a final minute just to heat them through.
Taste and adjust the salt if needed.
Serve hot with fluffy basmati rice or flaky paratha.
Don't skip the step of tempering the whole spices in oil. This process, known as 'tadka', blooms the spices and is fundamental to building a deep, aromatic flavor base.
Finish the dish with a squeeze of fresh lime or lemon juice and a sprinkle of fresh cilantro to brighten up all the flavors just before serving.
