• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut capsicum into bite-size chunks. • Place carrot & zucchini mix and capsicum on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• While veggies are roasting, half-fill a medium saucepan with the boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain rice and cover to keep warm.

• When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. Cook beef strips until browned and cooked through, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Return frying pan to medium heat with a drizzle of olive oil. Cook ginger paste and Southeast Asian spice blend until fragrant, 1 minute. • Add coconut milk, vegetable stock powder, the soy sauce and brown sugar and cook, stirring, until thickened slightly, 1-2 minutes. • Return beef to pan, then add roasted veggies and baby spinach leaves. Cook, stirring, until spinach is wilted, 1 minute. Season with pepper. TIP: Cook beef in batches for the best results.

• Divide basmati rice between bowls. Top with Malaysian beef and roast veggie curry. • Sprinkle with crushed peanuts to serve. Enjoy!