Stewed Potatoes, Carrots, and Peas in Spiced Coconut Milk

A perfect match for this curry is Kerala’s signature nests of coconut-dusted rice noodles called Idiappam. I pipe the “from-scratch” rice noodles (so easy to make that I am almost embarrassed to share that recipe with you) into a steamer while the curry stews. The vegetables are redolent with cardamom, peppercorns, cloves, and cinnamon—all spices from Kerala’s sprawling plantations.