Preheat the oven to 180℃.
Cut the pumpkin in half lengthways, and scoop out the centre. Feel free
to keep the seeds, wash and roast them with a little olive oil and salt.
Roast for about 40 minutes until soft and tender. Allow to cool a little and peel off the skin. Discard the skin and chop the pumpkin flesh into chunks.
Warm the oil in a large pan. Add in the onion, then the ginger and garlic. Saute low and slow for about 5 minutes to release all the flavour. Add in the curry paste.
Add the chickpeas and potatoes to the pan. After a few minutes, add in the red pepper. Using a wooden spoon, keep stirring all the time ( otherwise it may stick )
Add in the stock and the water.
Pop a lid on and allow to simmer for 20 minutes or until the potatoes are tender.
Cook the rice.
If using spinach add it in when the potatoes are tender and allow it to wilt.
Drizzle in the cream, turn off the heat and allow all the flavour to meld together while you prepare to serve.