Ingredients
50g peanuts
750g pumpkin or squash, cut into bite sized chunks
2 tbsps flavourless oil
1 onion, finely chopped 
3 garlic cloves, finely chopped 
1 tbsp ginger, very finely chopped
100g Thai red curry paste - I used a jar of Barts *
2 tbsp peanut butter 
2 tsp palm sugar 
1½ tbsp fish sauce* 
1½ tbsp tamarind paste 
200ml chicken stock 
1 x 400g tin of coconut cream 
1 stock pot
1 lime
100g cavolo nero, chard or spinach, finely sliced

* if you buy a little 90g jar this is enough

Method
Turn on the oven to 180c and put your peanuts in for 10 minutes until golden.

Put your pumpkin in to a baking dish with 1 tbsp of oil and plenty of flaky salt and roast for around 40 minutes until soft inside and golden on the outside.

Meanwhile when the peanuts are golden, roughly chop them and put to one side.

When the pumpkin is almost cooked, put 1 tbsp of oil into a wok over a medium heat and cook the onion until soft and translucent, around 3-5 minutes.  Add the garlic and the ginger and cook for a further 2 minutes.  Add the Thai curry paste, peanut butter, palm sugar, fish sauce, tamarind paste and stir.

Add the coconut milk and stir through.  Add the stockpot, pumpkin and cavolo nero and cook until the pumpkin is completely cooked through and soft.  Add the lime and adjust seasoning where necessary.

Serve steaming hot with jasmin rice and top with the roasted peanuts.