Kids' vegetable curry

Ingredients

• 2 tbsp olive oil
• 2 medium potatoes, peeled and cubed into small pieces
• 2 medium onions, finely diced
• 2 cloves garlic, finely chopped
• 1 tbsp finely grated ginger
• 1 tsp ground cumin
• 1 x 400g tin chopped tomatoes
• 100ml stock made using 1 Knorr Zero Salt Vegetable stock cube
• 200ml coconut milk
• 140g frozen peas
• 250g cauliflower florets, chopped
• 70g Puy lentils
• 1 tsp agave syrup or runny honey
• 1 tbsp tomato paste
• 1/2 tsp mild curry paste