Thai Pumpkin & Veggie Curry

While the rice is cooking, cut the peeled pumpkin into 1cm cubes. TIP: Cut the pumpkin to the correct size so it cooks in the allocated time. Thinly slice the brown onion. Cut the courgette into 1cm chunks. Finely grate the ginger.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pumpkin, brown onion and courgette and cook for 5-6 minutes, or until slightly softened. Add the yellow curry paste (see ingredients list) and ginger and cook for 1-2 minutes, or until fragrant. TIP: The curry paste is spicy so add a little less if you prefer your curry mild.

Add the coconut milk 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, stirring occasionally, for 10 minutes, or until the pumpkin is tender.

Add the soy sauce and baby spinach leaves to the curry and cook, stirring, for 1 minute, or until just wilted.