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

Mix the vegetables and lentils and add them to the myromy Brick. Combine 400 ml of coconut milk with the vegetable stock, curry paste, ginger, and garam masala, season to taste, and pour over the mixture.

Bake in the oven at 180°C for about 1 hour. Sprinkle with fresh coconut milk, salted peanuts, and coriander.

Serve with lime wedges.