Tomato, Chickpea and Cashew Curry

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Toss pumpkin on prepared tray with cumin seeds and a drizzle of oil. Season with salt and pepper and roast for about 20 minutes, until tender. When pumpkin has 5 minutes cook time remaining, scatter cashew nuts over pumpkin and return tray to oven to cook for the final 5 minutes.
2. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice cooks, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion for 3-4 minutes, until softened. Add garlic, ginger, salt and curry spices, and cook a further minute, until fragrant.
4. Add tomato paste and carrot to pan with onion and cook for about 1 minute.
5. Add chopped tomatoes, stock, soy sauce and chickpeas to pan and bring to a simmer. Reduce heat to medium, and simmer for about 8 minutes, until thickened. Season to taste with salt and pepper.
6. To serve, place ¾ cup cooked basmati rice into each bowl and top with plenty of tomato and chickpea curry. Dollop with coconut yoghurt, sprinkle over spiced pumpkin and cashew nuts, and garnish with coriander.