• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Finely chop garlic and cucumber (see ingredients). • In a large frying pan, heat a drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt and cucumber to garlic oil mixture. Stir, season with salt and pepper and set aside. • Return the frying pan to a high heat with a drizzle of olive oil. • Cook cauliflower rice, stirring, until softened, 2-4 minutes. Season and divide between serving bowls.

• When roast veggies have 10 minutes remaining, return frying pan to a medium-high heat with a drizzle of olive oil. • Once oil is hot, add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add beef stock powder, Mumbai spice blend, light coconut milk and simmer until slightly thickened, 3-4 minutes. • Add roasted veggies, baby spinach leaves and the brown sugar, stirring until spinach has wilted. Season to taste.

• Divide beef and roast veggie curry between the cauliflower rice bowls. Serve with cucumber raita.