Thai Pumpkin & Veggie Red Curry

While the pumpkin is roasting, bring the water to the boil in a medium saucepan. 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 set aside, 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!

Cut the zucchini and capsicum into 1cm chunks. Finely chop the garlic (or use a garlic press). Roughly chop the coriander.

SPICY! The curry paste is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the zucchini and capsicum and cook until slightly softened, 5-6 minutes. Add the Thai red curry paste (see ingredients list) and garlic and cook until fragrant, 1-2 minutes.

Add the coconut milk to the curry and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid (or foil). Simmer until well combined, 3 minutes. Add the soy sauce and roasted pumpkin to the curry and stir to combine.