Instructions

1. In a heavy-bottomed pot heat a little oil and fry the curry paste gently for 2 minutes, add the soy and chilli sauces and cook for a further minute, stirring to combine. Pour in the coconut milk and water and bring to a simmer.
2. Add the pumpkin chunks to the pot and cook on a medium heat for 10 minutes, meanwhile cook the rice.
3. Pop in the torn up kale and mushrooms and cook for a further 10 minutes.
4. To serve: ladle the curry into bowls and sprinkle over the fresh herbs, serve with a bowl of jasmine rice and a good squeeze of lime juice over the curry.