Preheat the oven to 240°C/220°C fan-forced. Thinly slice the capsicum. Cut the carrot and zucchini into thick rounds. Place the veggies on a lined oven tray. Drizzle with olive oil and sprinkle with the mild North Indian spice blend. Toss to coat. Roast until tender, 20-25 minutes.

While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the pepitas and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the Mumbai spice blend and the salt and cook, stirring, until fragrant, 1 minute. Stir through the coconut milk and simmer until thickened slightly, 1-2 minutes. Season with pepper.

When the veggies are done, add the baby spinach leaves and a drizzle of white wine vinegar to the veggie tray and toss to combine. Slice the pork steak. Divide the roasted veggies between plates and top with the pork. Drizzle the Mumbai coconut sauce over the pork and sprinkle with the pepitas to serve.