• Preheat oven to 240°C/220°C fan-forced. Slice carrot into half-moons. • Place carrot and peeled & chopped pumpkin on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.

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

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook 1/2 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, tossing, until browned, 4-5 minutes. • Add 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.

• To pan, 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 veggie curry lentil and chicken soup between bowls. • Top with garlic yoghurt. • Sprinkle over flaked almonds. Tear over coriander to serve. Enjoy!