Thai Coconut Pumpkin Curry

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

Add the coconut cream and water (1 cup for 2 people/2 cups for 4 people) and crumble in the vegetable stock cube. 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 Asian greens and stir through for 1 minute, or until just wilted.

While the curry is cooking, rinse the Jasmine rice well. Add the rice and the water (check ingredients list for the amount) to a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until soft. Drain and return to the saucepan. Cover to keep warm. TIP: Once cooked, fluff up the rice with a fork to stop it from becoming gluggy.

While the rice is cooking, roughly chop the roasted peanuts. Pick the coriander leaves and roughly chop.