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 and return to saucepan. Cover to keep warm.

While the brown 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.

While the pumpkin is roasting, cut broccoli (including the stalks!) into small florets. Finely chop garlic. Remove centre veins from makrut lime leaves, then very finely chop. Roughly chop Asian greens. 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, ginger paste, makrut lime leaves and Thai green curry paste (see ingredients) until fragrant, 1 minute. Add coconut milk and broccoli, then bring to the boil. Simmer until broccoli is tender, 4-5 minutes. Stir through Asian greens until wilted, 1 minute.

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.