• Preheat oven to 220°C/200°C fan-forced.
• Chop cauliflower into small florets.
• Slice zucchini into half-moons.
• Cut tomato and red onion into wedges.
• Finely chop garlic.
• Drain and rinse chickpeas.

• Place cauliflower, zucchini, tomato and onion
on a lined oven tray.
• Drizzle with olive oil, sprinkle with half the 
Mumbai spice blend and season with salt, 
tossing to coat.
• Roast until tender and brown around the edges, 
20-25 minutes. 
TIP: If your oven tray is crowded, divide the veggies 
between two trays. 

• Meanwhile, in a medium saucepan, heat the 
plant-based butter with a dash of olive oil over 
medium heat.
• Cook half 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 
and keep covered until rice is tender and water is 
absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam, so 
don’t peek! 

• When the veggies have 5 minutes remaining, in 
a large saucepan, heat a drizzle of olive oil over 
medium-high heat.
• Cook chickpeas, ginger paste, tomato paste, 
remaining Mumbai spice blend and remaining 
garlic until fragrant, 1-2 minutes.
• Stir in coconut milk, the water (for the curry) 
and brown sugar until thickened, 2-3 minutes. 
TIP: Add a splash of water if the curry is too thick!

• Stir through roast veggies, until combined. 
Season to taste with salt and pepper. 

• Divide garlic rice and Mumbai-spiced chickpea 
and roast veggie curry between bowls.
• Tear over coriander to serve. Enjoy!