650-700 g hokkaido, in 2 cm pieces.

200 g cooked chickpeas

100 g oats, plus some for garnishing, roasted in ghee or oil

250 g broccoli, in pieces

100 g snow peas, trimmed and halved

200 g chopped red onion

3 (or more) finely chopped garlic cloves

20 g finely chopped ginger

3 tblsp coconut oil

2 tblsp sugar (coconut blossom sugar if available)

2 tsp Thai red currypaste, OR fresh lemongrass, lime leaves and chili

400 ml coconut milk

Salt and pepper

Lime or lemon juice

Fresh koriander

NOTE: An ice-cream scooper usually helps to carve away pumpkin seeds and fluff.

Also, Contrary to what many recipes will have you believe, it is not necessary to remove the peel. When cooked, it is eminently edible, and there is nutrition, colour and texture which it is a shame to waste.

Sautée onion, garlic and ginger in the oil.

Add sugar and let it lightly caramelise.

Add currypaste or lemongrass/lime leaves/chili and stir.

Add coconutmilk and bring to a simmer

Add pumpkin and chickpeas and simmer for ten minutes.

Add broccoli and snow peas and simmer for about three minutes.

Season with salt, pepper and lemon or lime juice, and garnish with the chopped fresh coriander and roasted oats.