Preheat the oven to 220°C/200°C fan-forced. Cut the pumpkin into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly and roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer! TIP: If your oven tray is crowded, divide the pumpkin between two trays.

While the pumpkin is roasting, add the water and a generous pinch of salt to a medium saucepan. Bring to the boil, then add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

Cut the carrot and capsicum into small chunks. Finely chop the garlic.

SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and capsicum, tossing, until slightly softened, 5-6 minutes. Add the Thai red curry paste (see ingredients) and garlic and cook until fragrant, 1-2 minutes.

Add the coconut milk and vegetable stock powder (see ingredients). Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid (or foil). Simmer until slightly thickened, 3 minutes. Stir in the soy sauce and roasted pumpkin, then remove from the heat.

Roughly chop the coriander. Divide the jasmine rice between bowls. Top with the pumpkin and veggie red curry. Sprinkle with the roasted cashews and coriander to serve.