Thai Pumpkin & Lentil Red Curry

While the pumpkin is roasting, add the water (for the rice) 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. Finely chop the garlic (or use a garlic press). Roughly chop the Asian greens. Rinse the red lentils.

SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 5 minutes. Add the garlic and Thai red curry paste (see ingredients list) and cook until fragrant, 1-2 minutes. Add the coconut milk, water (for the curry), crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and red lentils. Bring to the boil then reduce the heat to medium, stirring occasionally. Cover with a lid or foil and cook until the lentils have softened, 20-22 minutes.

TIP: Stand back, the curry paste can spit a bit!

While the curry is cooking, roughly chop the coriander. When the lentils have cooked, add the Asian greens and cook until wilted, 1 minute. Gently stir through the roasted pumpkin and carrot. Season to taste with salt and pepper.

TIP: Add a splash of water if the curry looks too thick.