Creamy Pumpkin Curry

Heat your oven to 190°C/375°F.

Peel your pumpkin, cut in half lengthways, then into ½ inch wedges. Place in a baking tray with ½ tsp of your chilli powder, half of your cumin, a drizzle of oil and a pinch of salt. Mix with your hands, then roast in the oven for 30-40 mins until tender and starting to caramelise. You want to get nice charring on the edges here.

Dice your onion and finely chop your garlic and ginger.

Heat a glug of vegetable oil in a large saute pan. Add your cardamom pods and cinnamon stick and cook over a medium heat until fragrant, about 1 minute.

Tip your onion into the pan and lower the heat. Cook for about 20 mins until totally soft and caramelised. Add your ginger and garlic and cook out for a couple of mins until starting to turn golden.

Pour your passata into the pan along with your remaining cumin and chilli powder, then bring to a boil. Simmer for 20 mins until reduced and jammy.

Meanwhile, heat up your Tilda rice according to packet instructions.

Add your garam masala and honey to the pan and simmer for another 5 mins.

Add your coconut yoghurt to the pan, season to taste and simmer for another 5 mins. Add your roasted pumpkin and stir to combine.

Serve on top of rice with coriander to garnish. Enjoy.