• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. • Finely chop brown onion and garlic.

• Place pumpkin on a lined oven tray. Drizzle with olive oil, season with mild North Indian spice blend, salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer!

• Rinse and drain white rice. • In a large saucepan, heat a generous drizzle of olive oil over medium-high heat. Add carrot and onion and cook, stirring, until tender, 2-3 minutes. • Add Bengal curry paste (see ingredients) and cook until fragrant, 1-2 minutes. • Stir in rice, the water and a generous pinch of salt. Bring to the boil. Cover and reduce heat to medium-low. Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and the water is absorbed, 15 minutes. TIP: The rice will finish cooking in its own steam, don't peek!

• When pumpkin has 5 minutes remaining, in a small microwave-safe bowl, microwave garlic with a drizzle of olive oil in 10 second bursts, until fragrant. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

• Once biryani has finished cooking, stir through baby spinach leaves until wilted. Season to taste.

• Divide veggie biryani between bowls. • Top with pumpkin. Drizzle over garlic yoghurt and tamarind chutney. • Sprinkle over flaked almonds to serve. Enjoy!