• Set air fryer to 200°C. • Cut capsicum and pumpkin into bite-sized chunks. • In a medium bowl, combine pumpkin, capsicum, a drizzle of olive oil and a pinch of salt and pepper. • Place pumpkin and capcicum 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 capsicum 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 thigh 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.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a drizzle of olive oil. • Cook tomato, 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, half the 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 veggie-loaded lentil curry between bowls. • Top with garlic yoghurt. • Sprinkle over flaked almonds to serve. Enjoy!