Pre-heat the oven to 400F / 200C.

Peel and chop the pumpkin into 1-inch pieces. Toss in olive oil and sprinkle with salt, pepper and the pinch of cayenne. Mix well.

Place on a baking tray and roast in the oven for around 20 minutes until soft. Set aside.

Meanwhile, dice the chicken and season with salt and pepper.

Heat 1 tablespoon of vegetable oil in a large skillet or pot and cook the chicken until cooked through, around 5 minutes. You may need to do this in batches. Set aside.

Heat the remaining tablespoon of vegetable oil in the pan. Add the onion and cook over a low-medium heat until soft, around 10 minutes.

Add the garlic and ginger and cook for a further 2 minutes.

Stir in the curry powder and cook for a further 2 minutes

Stir in the tomatoes, stock, brown sugar and cream and mix well.

Bring to the boil and add the chicken. Allow it to simmer for around 10 minutes to allow the sauce to thicken and the flavors to infuse.

Stir in the pumpkin.

Add the spinach and stir until the leaves are wilted.

Sprinkle with fresh cilantro leaves and serve with rice or naan bread and yoghurt or cucumber raita.