• Preheat oven to 220°C/200°C fan-forced. Roughly chop carrot and zucchini. Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, thinly slice red onion (see ingredients). In a small bowl, combine rice wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add just enough water to cover the onion. Set aside.

• In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. Remove from heat. • Heat a medium saucepan over a medium-high heat. Add katsu paste, coconut milk and the water. Cook, stirring, until slightly reduced, 2-3 minutes. Remove from heat and add beef, roasted veggies, baby spinach leaves and butter. Stir until butter has melted. Add salt and pepper to taste.

• Return frying pan to a high heat with a drizzle of olive oil. Add cauliflower rice and cook, stirring, until softened, 2-4 minutes. Season to taste.

• Drain pickled onion. • Divide cauliflower rice between bowls. Top with beef katsu curry. • Serve with pickled onion.