Dry-fry peppercorns, cumin, and coriander seeds until fragrant and grind in a mortar and pestle.
Blend ground spices with remaining paste ingredients except oil in a food processor until smooth.
Warm 2 tablespoons of vegetable oil in a pan and add four spoonfuls of the paste.
Cook the paste on low heat until fragrant.
Increase heat to high, add 400ml coconut milk and 100ml stock, and bring to a boil.
Boil the liquid for three minutes.
Add the beans, marrow, potatoes, pumpkin, courgettes, and spring onions and simmer for four minutes.
Stir chopped coriander through cooked rice and mold into domes using a small bowl.
Serve the curry with rice domes garnished with sliced chilli and coriander sprigs.