1. Microwave pappadums until crisp. 2. Dice lamb and veges into bite size pieces. 3. Bring a large pot of water to the boil. 4. Heat nonstick pan or wok until hot, add curry paste and garlic cook until fragrant. 5. Add lamb and cook until brown, add shallots and cook for a further minute. 6. Reduce heat and add coconut milk and 3/4 cup of water and simmer for 3 minutes. 7. Combine cornflour with a little water to make a smooth thick paste. Gradually add to curry. Continue to cook until sauce thickens. 8. Add broccoli, cauliflower and carrots to water and blanch for 3-4 minutes, so that they are still crisp and bright in colour. 9. Serve with veges and pappadums.