Preheat oven to 220°C/200°C fan forced. Cut cauliflower into small florets. Peel and chop butternut pumpkin into bite-sized chunks. Place pumpkin and cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle with Mumbai spice blend, season with salt and toss to coat. Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

Meanwhile, finely chop garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

While rice is cooking, heat a drizzle of of olive oil and remaining garlic in a large frying pan over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add coconut yoghurt to garlic oil mixture and whisk to combine. Season to taste. Set aside.

When roast veggies have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Add vegetable stock powder, coconut milk and the water (for the curry). Cook, stirring, until slightly reduced, 2-3 minutes.

Add baby spinach leaves and roasted veggies to the curry, gently stirring to combine. Season to taste. Remove from heat.

Divide garlic rice between bowls. Top with Mumbai pumpkin and cauliflower curry. Dollop over the garlic coconut yoghurt and sprinkle with roasted cashews to serve.