- Preheat oven to 180ºC, fan forced.
- In a large bowl, coat pumpkin and cauliflower with 1 tbsp of oil, cinnamon, coriander, cumin and salt, then place in a large baking tray and bake for 15 mins.
- Place all curry paste ingredients into a blender and blitz.
- In a large pot, heat 1½ tbsp of oil and fry paste for 5 mins on medium. Stir in coconut cream and water. Add roasted vegetables and simmer for 10 mins.
- Serve with steamed rice, coriander sprigs and toasted coconut flakes.