Vegan Thai Green Curry

Ingredients

• 1 tsp salt
• 200 ml vegetable stock
• 1 tbsp vegetable oil
• 100 g tenderstem broccoli
• 100 g sugar snap peas
• 1 tsp lime juice
• 300 g butternut squash (peeled and cubed)
• 4 cloves garlic (peeled and roughly chopped.)
• 2 shallots (peeled and roughly chopped.)
• 2 sticks fresh lemongrass (trimmed, tough outer layer peeled off, inner core roughly chopped.)
• 1/2 bunch fresh coriander (you need a great big handful!)
• 2-4 green chillies (roughly chopped, seeds removed for less heat if required. )
• 3 cm piece of fresh ginger (peeled and roughly chopped. )
• 1 tsp ground cumin seed
• 1 tsp ground coriander seed
• 1 tsp nori flakes (or 1 sheet nori, crumbled.)
• 1 bunch spring onions
• 100 g shiitake mushrooms (sliced, stalks removed)
• 400 ml can full fat coconut milk
• 2 fresh kaffir lime leaves
• 1/2 lime - juiced