• In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook half the garlic paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. • Once done, stir through baby spinach leaves. Season to taste. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.

• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook carrot & zucchini mix, tossing, until tender, 4-5 minutes. • Reduce heat to medium and add Mumbai spice blend and remaining garlic paste. Cook until fragrant, 1 minute. • Stir in coconut milk and cook until slightly thickened, 1-2 minutes.

• Divide spinach garlic rice between bowls. • Top with plant-based crumbed chick'n. • Spoon over Mumbai coconut curry veggies. • Sprinkle over flaked almonds. Top with a pinch of chilli flakes (if using) to serve. Enjoy!