Preheat your oven to 220°C/200°C fan/gas mark 7.

Meanwhile, trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the butternut onto a large baking tray. Drizzle with oil, sprinkle over half the curry powder mix and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Heat a medium frying pan on medium-high heat with a drizzle of oil.

Once hot, add the riced cauliflower and cook until just soft, 3-4 mins. Season well with salt and pepper. Cover to keep warm until serving.

While everything cooks, halve any thick broccoli stems lengthways, then cut them into thirds.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the korma curry paste, garlic and remaining curry powder mix. Stir-fry for 1 min, then stir in the veg stock paste and water for the curry (see pantry for amount). 

Stir in the broccoli and bring to the boil. Once boiling, lower the heat, cover with a lid and simmer until the broccoli is just tender, 4-5 mins. 

Next, stir in the creme fraiche and mango chutney. Bring back to the boil, then remove from the heat. Season with salt and pepper.

Once the butternut squash is roasted, stir it through the curry. Return the pan to the heat to warm through. Add a splash of water if it's a little too thick.

Share the cauli rice between your plates, then top with your korma style curry.

Enjoy!