• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Half-fill a medium saucepan with the boiling water. Add brown rice and a pinch of salt and cook, uncovered, over high heat until tender, 25-30 minutes. • Drain rice, then return to saucepan. Cover to keep warm.

• While the rice is cooking, place peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, cut broccoli (including the stalk!) into small florets. • Finely chop garlic. • Drain bamboo shoots. Thinly slice long chilli (if using). TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

• 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 medium-high heat. Cook garlic, lemongrass & makrut lime stir-fry paste (see ingredients) and Thai green curry paste (see ingredients) until fragrant, 1 minute. • Add coconut milk, broccoli and bamboo shoots, then bring to the boil. Simmer until broccoli is tender, 4-5 minutes.

• Stir through roasted pumpkin, the soy sauce and the brown sugar.

• Divide brown rice between bowls. • Top with Thai green pumpkin and broccoli curry. • Sprinkle with crushed peanuts and chilli. Enjoy!