Preheat the oven to 220°C/200°C fan-forced. Boil a full kettle of water. Place the chopped veggie mix on a lined oven tray. Drizzle with olive oil and season. Toss to coat. Roast until tender, 25-30 minutes.

While the veggies are roasting, half-fill a medium saucepan with the boiling water and return to the boil. Add the basmati rice and a pinch of salt and cook until tender, 12 minutes. Drain and return to the saucepan.

When the veggies have 5 minutes remaining, combine the beef strips and Southeast Asian spice blend in a large bowl. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips until browned and cooked through, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. Return the frying pan to a medium heat. Add the coconut milk, soy sauce and brown sugar and cook until thickened slightly, 1-2 minutes. Return the beef and add the roasted veggies. Add the baby spinach leaves and stir until wilted, 1 minute. Season to taste.

Divide the basmati rice between bowls. Top with the Malaysian beef and roast veggie curry. Garnish with the crushed peanuts.