• Preheat oven to 240°C/220°C fan-forced. • 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. TIP: If your oven tray is crowded, divide the pumpkin between two trays.

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

• Thinly slice carrot into half-moons. • Trim pea pods. • Finely chop 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 medium-high heat. • Cook carrot and pea pods, tossing, until slightly softened, 3-4 minutes. • Add ginger paste, Thai red curry paste (see ingredients) and garlic and cook until fragrant, 1-2 minutes.

• Stir in coconut milk, the brown sugar, vegetable stock powder (see ingredients) and soy sauce. • Increase heat to high. Bring to the boil, then reduce heat to medium. Simmer until slightly thickened, 3 minutes. • Stir in the roasted pumpkin. Remove from heat.

• Divide jasmine rice between bowls. • Top with Thai pumpkin and veggie red curry. • Top with a dollop of coconut yoghurt. Sprinkle with roasted cashews to serve. Enjoy!