Vegetable and tofu curry

2 large garlic cloves, crushed

1-2 chillies, deseeded and roughly chopped

zest of 1 lemon or 2 limes

110g coriander leaves and stalks (coarsely chopped)

60g cashew nuts, toasted and roughly chopped

1½ tbsp grated ginger

2 tsp turmeric

2 tsp roasted and ground cumin

1 tsp salt

1 tin of coconut milk

400ml homemade vegetable stock

500g pumpkin or sweet potato, diced 2cm approx

225g firm tofu, diced 2cm approx

225g mushrooms, chopped

1 small head of broccoli, approx. 350g in small florets

lots of coarsely chopped coriander

lemon or lime wedges