Combine all paste ingredients in a food processor or blender and blitz to a smooth paste.
Preheat oven to 220°C (200°C fan-forced) and line a small oven tray. Transfer diced pumpkin to prepared tray and drizzle with half the olive oil. Season generously with salt and white pepper then transfer to the oven to roast for 25 minutes. Remove from the oven and set aside.
In a large heavy-based saucepan or dutch oven, heat oil over medium heat. Add the onion and carrot and cook stirring regularly for 8 minutes or until browned and starting to soften.
Add the potatoes and sauté for a further 4 minutes or until lightly browned. Stir in the prepared curry paste along with cloves and cardamom then sauté for 2 minutes or until fragrant.
Stir in the vegetable stock and peanuts then bring to a boil. Reduce heat and simmer uncovered for 30 minutes or until liquid has reduced by half.
Stir in the coconut milk, peas and peanuts. Simmer for a further 10 minutes. Serve over steamed jasmine rice.