• Preheat oven to 220°C/200°C fan forced. Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, In a medium saucepan, add the water (for the rice) and bring to the boil. Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• While rice is cooking, trim green beans and cut into thirds. • Cut chicken thigh into 2cm chunks.

• Heat a large frying pan over medium-high heat. Cook green beans and carrot, tossing, until tender, 4-6 minutes. Transfer to bowl and set aside. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, add chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium and add ginger paste, garlic paste and bengal curry paste (see ingredients) to the pan. Cook until fragrant, 1-2 minutes. • Add light cooking cream, the water (for the sauce), brown sugar, cooked veggies, and salt, simmer until slightly thickened, 2-3 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

• Divide basmati rice between bowls. • Top with Bengal-style chicken and pumpkin curry and tear over coriander to serve. Enjoy!