• Preheat oven to 220°C/200°C fan forced. Cut sweet potato and butternut pumpkin into bite-sized chunks. Peel onion and cut into wedges. Cut beetroot into 1cm chunks. Finely chop garlic. • Place pumpkin, onion, sweet potato and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes. TIP: If your oven tray is getting crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, in batches, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: If you're beef rump is more than 4cm thick, cut in half before seasoning for a shorter cook time.

• Return frying pan to medium heat with a drizzle of olive oil. Cook garlic and Mumbai spice blend, until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer, until bubbling, 2-3 minutes. • Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Toss to coat and season to taste.

• Slice beef. • Divide roast veggie medley and seared beef rump between plates. • Spoon over Mumbai coconut sauce to serve. Enjoy!