Preheat the oven to 220°C/200°C fan-forced. Peel the butternut pumpkin and cut into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender, 25-30 minutes.

While the pumpkin is roasting, bring the water to the boil in a medium saucepan. 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 set aside, 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! Feel free to add less, depending on your taste. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the zucchini and capsicum, stirring, 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 the vegetable stock powder (see ingredients) to the curry. Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid (or foil). Simmer until well combined, 3 minutes. Add the soy sauce and roasted pumpkin and stir to combine. Remove from heat.

Roughly chop the coriander. Divide the rice between bowls and top with the Thai pumpkin and veggie red curry. Sprinkle with the crushed peanuts and coriander to serve.