Ingredients
1 cup cashews (1/2 cup for sauce, remaining for serving)
3 parsnips cut in half
3 tbsp olive oil
500g mixed mushrooms
Large handful of snow peas
4 broccolini stems halved
1 cup edamame beans
1 litre vegetable stock
1 ½ cups coconut yoghurt
½ tsp of salt and pepper
Curry paste:
2 stalks lemon grass
2 thumb-sized pieces of ginger
4 cloves garlic
1 small onion
5 kaffir lime leaves