Vegetable and Tofu Curry

2 large garlic cloves, crushed

1 – 2 chillies, deseeded and roughly chopped

zest of 1 organic lemon or 2 limes

110g (4oz) coriander leaves and stalks (coarsely chopped) plus extra to serve

60g (2 1/2oz) cashew nuts, toasted and roughly chopped

1 1/2 tbsp grated fresh ginger

2 tsp ground turmeric

2 tsp ground cumin

4 tbsp extra virgin olive oil

1 x 400ml (14fl oz) tin of coconut milk

400ml (14fl oz) homemade vegetable stock

500g (18oz) pumpkin or sweet potato, peeled and cut into 2cm (3/4 inch) dice

1 small cauliflower, weighing approx. 350g (12oz), broken into small florets

225g (8oz) firm tofu, cut into approx. 2cm (3/4 inch) dice

225g (8oz) chard, thinly sliced (use French beans in Summer)

sea salt and freshly ground black pepper

organic lemon or lime wedges, to serve