• 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 half the 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 the rice is tender and the 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, prawns, the water (for the curry) and brown sugar, tossing, until prawns are pink and starting to curl up, 3-4 minutes. TIP: Add a splash of water if the curry is too thick!

• Stir through roast veggies, until combined. Season to taste.

• Divide garlic rice and comforting chickpea, prawns and roast veggie curry between bowls. • Tear over coriander to serve. Enjoy!