Cook brown rice in boiling water for 25 minutes or until cooked, drain.
Meanwhile, place pumpkin on an oven tray, spray with vegetable oil and bake in a preheated 200°C oven for 15-20 minutes or until tender.
Heat oil in a large frying pan and cook onion for 2-3 minutes or until softened, add curry powder, cumin and coriander and cook for a further minute.
Add well drained cooked rice and drained Edgell Peas, Corn & Carrots and toss until heated through. Serve topped with roasted pumpkin.