Preheat the oven to 220°C/200°C fan-forced. In a medium saucepan, bring the brown rice and the water to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain, return to the pan and cover to keep warm.

While the rice is cooking, place the peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.

While the pumpkin is roasting, cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Remove the centre veins from the kaffir lime leaves, then finely chop. Roughly chop the Asian greens. Thinly slice the long red chilli (see ingredients list), if using. TIP: The kaffir lime leaves are fibrous so you want to chop them as finely as possible.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the garlic, ginger, kaffir lime and Thai green curry paste (see ingredients list) and cook until fragrant, 1 minute. Add the coconut milk and broccoli and bring to the boil. Simmer until the broccoli is tender, 4-5 minutes. Stir through the Asian greens and cook until wilted, 1-2 minutes.

Add the roasted pumpkin, soy sauce and brown sugar to the curry and stir to combine.

Divide the brown rice between bowls and top with the Thai green pumpkin and broccoli curry. Sprinkle with the crushed peanuts and chilli (if using).