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

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!

While the rice is cooking, thinly slice the brown onion. Thinly slice the carrot (unpeeled) into half-moons. Finely grate the ginger. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook until slightly softened, 4-5 minutes. Add the mild Thai red curry paste (see ingredients list) and ginger and cook until fragrant, 1-2 minutes.

Add the coconut milk, roasted pumpkin and the vegetable stock (1/2 sachet for 2 people/ 1 sachet for 4 people) to the frying pan. Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid (or foil). Simmer, stirring occasionally, until the pumpkin is tender, 10 minutes.

Add the soy sauce and baby spinach leaves to the curry and cook, stirring, until just wilted, 1 minute.

Divide the jasmine rice between bowls and top with the Thai pumpkin and veggie curry. Sprinkle over the roasted peanuts.