Vegetable and tofu curry recipe

Ingredients

• 2 large cloves of garlic, crushed
• 1-2 chillies, deseeded and roughly chopped
• Zest of 1 organic lemon or 2 limes
• 110g coriander leaves and stalks, coarsely chopped, plus extra to serve
• 60g cashew nuts, toasted and roughly chopped
• 1½ tbsp grated fresh ginger
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp salt
• 4 tbsp extra virgin olive oil
• 1 x 400ml tin coconut milk
• 400ml vegetable stock, homemade if possible
• 500g pumpkin or sweet potato, peeled and cut into 2cm dice
• 1 small cauliflower, weighing approximately 350g, broken into small florets
• 225g firm tofu, cut into approximately 2cm dice
• 225g green French beans or a mixture of green and yellow
• Lemon or lime wedges, to serve