Method:

1. Preheat the oven to 200 degrees Celsius.
2. Place the pumpkin and carrot pieces on a lined baking tray. Drizzle with extra virgin olive oil and toss to coat.
3. Bake until tender, around 20minutes.
4. Cook the rice in a rice cooker or boil and drain.
5. In a small bowl or glass mix the Glucerna Powder with the water into a paste.
6. While the rice is cooking heat the oil in the pan and fry the chicken until golden brown and cooked through. Transfer to a plate. Add a little more oil and cook the onion until softened.
7. Add the garlic, ginger, tomato and all the spices and cook until fragrant for around 2minutes.
8. Add the coconut milk, Ensure mix, chicken stock cube and simmer until thickened.
9. Remove from the heat and add in the cooked chicken, baby spinach leaves and roasted vegetables.
10. Serve rice onto each plate, top with the curry and garnish with lemon zest and chopped fresh coriander.