Chicken & Pumpkin Red Curry

While the pumpkin is roasting, add the water and a generous pinch of salt to a medium saucepan. Bring to the boil, then 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. 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!

Cut the carrot and capsicum into small chunks. Finely chop the garlic. Cut the chicken breast into 2cm chunks.

SPICY! You may find the curry paste hot! Add less if you're sensitive to heat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, tossing occasionally, until browned and cooked through, 4-5 minutes. Transfer to a plate. Return the pan to a medium-high heat with another drizzle of olive oil, if needed. Cook the carrot and capsicum, tossing, until slightly softened, 5-6 minutes. Add the Thai red curry paste (see ingredients) and garlic and cook until fragrant, 1-2 minutes.

Add the coconut milk and vegetable stock powder (see ingredients). Return the chicken (plus any resting juices) to the pan. Bring to the boil over a high heat, then reduce the heat to medium and cover with a lid (or foil). Simmer until slightly thickened, 3 minutes. Stir in the soy sauce and roasted pumpkin, then remove from the heat.