• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. • Cut pumpkin into bite-sized chunks. TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

• Place pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• While the pumpkin is roasting, in a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook green beans, stirring, until softened, 4-5 minutes. Transfer to a plate. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Return saucepan to medium-high heat with a drizzle of olive oil. Add Bengal curry paste (see ingredients), Mumbai spice blend and garlic and cook until fragrant, 1 minute.

TIP: If you ordered trimmed green beans, no need to prep — save the whole ones for another meal!

• Add basmati rice and currants to the pan and stir to coat. • Add the water and salt. Stir, then bring to the boil. • Cover with a lid and reduce heat to medium-low. Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• When the rice is done, add baby spinach leaves and green beans to the pilaf and stir until leaves are just wilted. • Season to taste with salt and pepper.

• Divide golden Bengali biryani between bowls. • Top with roasted pumpkin. • Dollop with Greek-style yoghurt. Garnish with flaked almonds to serve. Enjoy!