Preheat the oven to 220ºC/200ºC fan-forced. Chop the broccoli into small florets, then roughly chop the stalk. Thinly slice the carrot (unpeeled). Place the broccoli and carrot on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Roast until tender and brown around the edges, 20 minutes. TIP: Spread the veggies across two trays if they can't fit in a single layer!

While the veggies are roasting, thinly slice the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press).

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add another drizzle of olive oil, the Bengal curry paste (see ingredients list), garlic and Mumbai spice blend and cook, stirring, until fragrant, 1 minute.

Add the basmati rice and currants to the pan and stir to coat. Add the water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to dissolve the stock, then bring to the boil. Cover and reduce the heat to medium-low. Cook for 10 minutes, then remove the pan from the 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!

While the biryani is cooking, pick and roughly chop the mint leaves (reserve some leaves for garnish!). Grate the cucumber (or finely chop if you prefer!). In a small bowl, combine the mint, cucumber and Greek yoghurt. Season to taste with salt and pepper. Roughly chop the roasted almonds. Thinly slice the long red chilli (if using). When the rice is done, stir through the roast broccoli and carrot.

Divide the roasted broccoli biryani between bowls and top with mint yoghurt and chopped almonds. Sprinkle with the chilli (if using) and reserved mint leaves. TIP: For the low-calorie option, serve without the almonds and mint yoghurt.