• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes.

• Meanwhile, in a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce the heat to low. • Cook for 10 minutes, then remove the pan 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!

• Meanwhile, finely chop garlic. • In a medium bowl, combine beef mince, fine breadcrumbs, garlic, the egg, and a generous pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a second medium bowl.

• SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. With 5 minutes remaining on the veggies, return frying pan to medium-high heat with a drizzle of olive oil. Cook mild Thai red curry paste, stirring, until fragrant, 1 minute. • Stir in coconut milk, water (for the curry) and the soy sauce until bubbling, 1 minute. • Reduce heat to medium and simmer until slightly reduced, 2-3 minutes. • Add roasted veggies, meatballs and baby spinach leaves, stirring, until wilted, 1 minute. TIP: For best results, drain the oil from the pan before cooking the sauce.

• Divide rice between bowls. • Top with Thai red coconut beef meatball curry and crushed peanuts. Enjoy!