Coconut vegetable stew

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This coconut vegetable stew reminds me of my childhood.  Pure comfort food, and very healthy.  It can also be easily adapted with different ingredients - next time I'm going to throw in some chicken as well. 

For four people, you will need:

1 tablespoon of coconut oil 

1 stalk of curry leaves (optional)

1-3 green chillies, slit vertically down the middle (depending on how hot you want it)

1 teaspoon of peppercorns

1 bay leaf

1 small stick of cinnamon

2 cardamom pods

2 cloves 

3 potatoes, cubed

2 carrots, cubed

1 large handful of green beans

half a cup of green peas

2 cups of vegetable or chicken stock

A tin of coconut milk (you can add more to taste) (I use Ayam brand)

salt and pepper to taste

Heat the coconut oil in a heavy based frying pan and add the curry leaves, green chillies and whole spices.  Fry for a minute or two until the mixture smells fragrant, then add the potatoes, carrots and beans. 

Add 2 cups of stock, cover and simmer for 15 minutes.  After this, add half a cup of fresh or frozen peas, stir in the coconut milk and cook for another 10-15 minutes.  At the end, taste for salt and add if necessary (depending on how salty the stock was), with lots more freshly ground black pepper.