This curry will take about 1 hour to make, however half of that time is cutting and cooking the pumpkin, which you can always do the day before to make this a super quick dinner after work. I love cooking this on a Sunday to enjoy as lunch throughout the week. If you don’t like coriander, I still suggest using the stalks in this recipe, just don’t add the leaves at the end – this will be the flavour you don’t like.

Preheat oven to 180 degrees celsius. Cut pumpkin into chunks of about 2cm cubes (no need to be too accurate). Place on a lined baking tray with a drizzle of olive oil and bake for 20-25mins, or until just cooked through.

Heat a large saucepan on high heat, and add coconut oil, grated ginger, sliced onion, crushed garlic and sliced chilli. Simmer with lid on for 2-3mins, stirring occasionally. In the meantime, thinly slice coriander stalks (leave the leaves behind for now) and add them to the pan. Gently stir.

Then add remaining ingredients (including pumpkin), and 1/2 cup water, and leave covered to simmer on low heat for 15-20mins. Once cooked through, distribute between four bowls or containers and serve with fresh coriander leaves and lime juice drizzled on top. Add salt and pepper if desired. Enjoy!

Note: if your energy requirements are quite high (athletes and tradies I’m looking at you), then feel free to cook some brown or basmati rice or quinoa to serve with the curry.