Thai Green Pumpkin & Broccoli Curry

• While the rice is cooking, place peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, cut broccoli (including the stalk!) into small florets. • Finely chop garlic. Remove centre veins from makrut lime leaves, then very finely chop. • Roughly chop Asian greens. Thinly slice long chilli (if using).

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

• SPICY! You may find the curry paste hot. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic, ginger paste, makrut lime leaves and Thai green curry paste (see ingredients) until fragrant, 1 minute. • Add coconut milk and broccoli, then bring to the boil. Simmer until broccoli is tender, 4-5 minutes. • Stir through Asian greens and cook until wilted, 1 minute.

• Stir through roasted pumpkin, the soy sauce and the brown sugar.