• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, add the water (for the rice) to a medium saucepan and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, finely chop onion (see ingredients). • Finely chop garlic. • Season diced chicken with salt.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil (if needed). Cook onion until softened, 2-3 minutes. • Add ginger paste, garlic, Mumbai spice blend, mild North Indian spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Reduce heat to medium, then add water (for the curry), coconut milk and the brown sugar. Stir to combine. TIP: Chicken is cooked through when it's no longer pink inside.

• Bring the curry to the boil, then reduce heat to medium. Simmer until thickened slightly, 3 minutes. • Return chicken (plus any resting juices) to the pan. Add baby leaves, the butter and roasted pumpkin, then stir until leaves are wilted. Season to taste.

• Divide jasmine rice between bowls. • Top with Indian chicken and roast pumpkin curry. • Tear over coriander to serve. Enjoy!