Preheat the oven to 220°C/200°C fan-forced. Peel the butternut pumpkin and cut into 2cm chunks. Place the 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. TIP: Cut the pumpkin to the correct size so it cooks in the allocated time.

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 1cm chunks. Finely chop the garlic (or use a garlic press). Roughly chop the coriander.

SPICY! The curry paste is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the zucchini and capsicum and cook until slightly softened, 5-6 minutes. Add the Thai red curry paste (see ingredients list) and garlic and cook until fragrant, 1-2 minutes.

Add the coconut milk to the curry and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). 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 to the curry and stir to combine.

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