• Preheat oven to 240°C/220°C fan-forced. • Chop cauliflower (including stalk!) into small florets. • Cut carrot and potato into bite-sized chunks.

• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• When the veggies have 10 minutes remaining, slice mini flourtortillas (see ingredients) into strips. • In a small bowl, combine half the garlic paste and a drizzle of olive oil. • Place tortilla strips on a second lined oven tray. Brush with garlic oil and season with salt. • Toss to coat and bake until golden and crispy, 6-8 minutes. TIP: If your oven tray is crowded, divide between two trays. Don't worry if the tortillas overlap!

• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook mild curry paste and remaining garlic paste until fragrant, 1 minute. • Stir in coconut milk, vegetable stock powder and the water. • Bring to the boil, then reduce heat to medium and simmer until slightly reduced, 3-4 minutes.

• Remove saucepan from heat and stir through baby spinach leaves and roasted veggies.

• Divide Indian potato and cauliflower korma soup between bowls. • Serve with tortilla strips. • Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!