Preheat oven to 220C or 200C fan-forced. Line a baking tray with baking paper. Spread pumpkin and potato on prepared tray. Lightly spray with oil and sprinkle with half the curry powder. Bake for 20 minutes or until browned and tender.
Meanwhile, steam broccoli for 3 minutes or until just tender. Place pumpkin, potato, broccoli and chickpeas in a large bowl.
Whisk yoghurt, 2 tablespoons water and remaining curry powder in a small bowl. Top pumpkin mixture with egg and drizzle with yoghurt dressing. Season with pepper to serve.
Serving size: 4
Recipe courtesy of taste.com.au