• Set air fryer to 200°C. • Slice carrot into half-moons. • In a medium bowl, combine peeled & chopped pumpkin, carrot, a drizzle of olive oil and a pinch of salt and pepper. • Place pumpkin and carrot into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place pumpkin and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Roast until tender, 20-25 minutes.

• Meanwhile, roughly chop tomato. Finely chop garlic. Cut chicken into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook half the garlic, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt and mix to combine. Season to taste.

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook chicken, until browned and cooked through (when no longer pink inside), 4-5 minutes. • Add tomato and cook, stirring until starting to soften, 1-2 minutes. • Add ginger paste, mild curry paste and remaining garlic and cook, stirring until fragrant, 1-2 minutes.

• Stir in coconut milk, vegetable stock pot, red lentils, the water and brown sugar. Bring to the boil, then reduce heat to medium. • Cover with a lid and cook, stirring occasionally, until lentils are softened, 20-22 minutes. • Stir in roast veggies and baby spinach leaves, until wilted and combined. Season to taste. TIP: Add a splash of water to loosen the soup, if needed.

• Divide chicken and roast veggie curry lentil soup between bowls. • Top with garlic yoghurt. • Sprinkle over flaked almonds. Enjoy!