Preheat oven to 240°C/220°C fan-forced. Peel and chop butternut pumpkin into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly and roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the pumpkin between two trays.

While pumpkin is roasting, 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 the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

Cut carrot into half-moons. Cut capsicum into small chunks. 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 capsicum, tossing, until slightly softened, 5-6 minutes. Add ginger paste, Thai red curry paste (see ingredients) and garlic and cook until fragrant, 1-2 minutes.

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

Roughly chop herbs. Divide jasmine rice between bowls. Top with pumpkin and veggie red curry. Sprinkle with roasted cashews and chopped herbs to serve.