Directions

1. Heat up the olive oil in a large saucepan, then add to this leeks & swede.  Fry for about 5 minutes

2. Then add to the saucepan pumpkin, garlic & ginger.  Fry for a further 5 minutes

3. Add the Curry Blend & Kashmiri chilli (if you're adding extra chilli) and stir it in well and completely coat all of the vegetables

4. Add 400ml of the vegetable stock and the lime juice.  Bring to boil and turn down to a gentle simmer for about 20 minutes, or until the vegetables are cooked

5. If you haven't done so already, in a small frying pan, dry fry (if  you want to you could add a tiny knob of butter) your flaked almonds or pumpkin seeds, and put them to one side as a garnish

6. Now add all the other ingredients, to the large saucepan APART from the roasted almonds or pumpkin seeds.  So add the peanut butter, coconut milk, chestnut mushrooms & liquid aminos

7. If you need any remaining stock, add it now and bring to boil, and simmer on a medium heat for 5 minutes

8. Serve in a nice big bowl and garnish with your nuts and optional coriander for extra colour

9. Enjoy :-)