Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin 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.

While the pumpkin is roasting, add the water to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the 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 the zucchini and capsicum into small chunks. Finely chop the 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 a medium high heat. Cook the zucchini and capsicum until slightly softened, 5-6 minutes. Add the Thai red curry paste (see ingredients) and garlic and cook until fragrant, 1-2 minutes.

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

Roughly chop the coriander. Divide the rice between bowls and top with the Thai pumpkin and veggie red curry. Serve sprinkled with the crushed peanuts and coriander.