• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Place chopped veggie mix 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. Cook, uncovered, over a high heat until tender, 12 minutes. • Meanwhile, tear the kale leaves from the stem, then roughly chop the leaves. Set aside. • In a medium bowl, combine Southeast Asian spice blend and a drizzle of olive oil. Add beef strips, tossing to coat. • Drain cooked rice and cover to keep warm.

• When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over a 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 a medium heat. Add ginger paste, coconut milk, soy sauce and brown sugar and cook, stirring, until thickened slightly, 1-2 minutes. • Return beef to pan, then add roasted veggies and kale. Cook, stirring, until kale is wilted, 2 minutes. Season to taste.

• Thinly slice long red chilli (if using). • Divide basmati rice between bowls. Top with Malaysian beef and roast veggie curry. • Sprinkle with crushed peanuts and red chilli to serve.