• Preheat oven to 220°C/200°C fan-forced. • Trim green beans and slice into thirds. Finely chop garlic.

• Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes of roast time, place flaked almonds on the side of the tray and toast until golden, 5 minutes.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook green beans, stirring, until softened, 4-5 minutes. Transfer to a plate. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Return saucepan to medium-high heat with a drizzle of olive oil. Add Bengal curry paste, Mumbai spice blend and garlic and cook until fragrant, 1 minute.

• Add the basmati rice and currants to the pan and stir to coat. • Add the water and vegetable stock powder. Stir, then bring to the boil. • Cover with a lid and reduce the heat to medium-low. Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• When the rice is done, add baby leaves and green beans to the pilaf and stir until leaves are just wilted. Season to taste.

• Divide Bengali veggie pilaf between bowls. • Top with roasted pumpkin. • Dollop with Greek-style yoghurt. Garnish with flaked almonds to serve. Enjoy!