Thai Coconut Pumpkin & Veggie Curry

While the rice is cooking, chop the peeled pumpkin into 1 cm cubes. TIP: Chopping the pumpkin small ensures it cooks in the allocated time. Peel and finely slice the brown onion. Chop the zucchini into 1 cm chunks. Finely grate the ginger (unpeeled). Roughly chop the baby spinach leaves.

Heat a drizzle of olive oil in a large frying pan. Add the pumpkin, brown onion, and zucchini and cook for 5-6 minutes, or until slightly softened. Add the yellow curry paste (use suggested amount) and cook for 1 minute, or until fragrant. TIP: The curry paste is spicy so add a little less if you prefer your curry mild. Add the ginger and cook for 1 minute, or until fragrant.

Add the coconut milk and crumble in the vegetable stock cube (use suggested amount). Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid. Simmer, stirring occasionally, for 10 minutes, or until the pumpkin is soft. Add the soy sauce and baby spinach leaves and stir through for 1 minute, or until just wilted.

While the rice is cooking, roughly chop the roasted peanuts and roasted cashews.