In a large, deep, lidded, non-stick frying pan place korma paste and set over a medium heat. Add coconut milk and stir until mixture simmers. Add pumpkin, cover pan with lid and cook for 10 minutes, stirring often.

Add beans, mushrooms and stock to pan. Stir, cover and continue to cook for 5 minutes. Add chickpeas. Cook, uncovered, for 5 minutes, stirring occasionally.

Meanwhile, in a microwave-safe bowl, place cauliflower and cover. Microwave on high for 2 minutes. Heat brown rice following packet instructions. Add heated rice to cauliflower and combine. Cover.

Add spinach leaves to curry and cook, until wilted. Garnish with cashews and coriander. Serve with cauliflower and brown rice.