Creamy Roasted Pumpkin Curry

While the veggies are roasting, add the water to a medium saucepan and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Trim the broccolini and slice into thirds. Roughly chop the Asian greens. Slice the lemon into wedges. Roughly chop the coriander. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.

SPICY! This is a mild curry paste, but if you or the kids are extra sensitive to heat, feel free to add less. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Add the broccolini and Bengal curry paste and cook, stirring until softened and fragrant, 2 minutes.

Add the coconut milk and the soy sauce to the frying pan and stir well to combine. Simmer until thickened slightly, 3-4 minutes. Stir through the roasted veggies, Asian greens and a squeeze of lemon juice until the Asian greens are just wilted, 1 minute.