100 g red lentils

2 carrots, diced

1 Hokkaido pumpkin, diced

80 g celery, diced

50 g edamame, shelled

80 g cauliflower florets

1 red bell pepper, cut into diamonds

1 onion, cut into strips

2 cloves garlic, finely chopped

500 ml coconut milk

300 ml vegetable stock

20 g curry paste

30 g ginger, chopped

½ tsp garam masala

salt, pepper

Coriander, chopped

50 g salted peanuts

1 lime