Fry the onion, garlic and ginger for around 10 minutes until softened
Add the curry powder, cumin, turmeric, paprika and garam masala and fry for a minute until fragrant
Add the rice and fry for a couple of minutes, stirring frequently
Add the pumpkin, chickpeas, cranberries, coriander, stock cube (dissolved in a splash of hot water) and salt + pepper, along with 550ml (2 ⅓ cup) water
Bring to the boil and keeping a lid over it, turn down the heat and cook for about 15 minutes (until all the water has been dissolved by the rice and the pumpkin is soft)
Once cooked, turn off the heat and keep the lid on for another 5 minutes
Scatter over flaked almonds and pumpkin seeds, if desired
Make sure to use a measuring jug to measure the amount of water exactly - too much and the rice will be uncooked and hard, too much and it will be watery and soupy.If using a stock cube, make sure you've dissolved it completely in boiling hot water before adding it to the rice otherwise you'll end up with clumps of stock in your rice and the flavour won't be distributed evenly. You can alternatively use liquid stock.