• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut tomato, carrot and courgette into bite-sized chunks. • In a baking dish, add tomato, carrot, courgette, mild North Indian spice blend, garlic paste and a drizzle of olive oil. Season with salt and pepper, toss to coat and bake for 25-30 minutes.

• Meanwhile, half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to the saucepan.

• SPICY! The curry paste is hot. Use a little less if you are sensitive to heat.Remove the baking dish from the oven, then add coconut milk, mild curry paste and vegetable stock powder. • Stir to combine, then return to the oven and bake until the veggies are tender, 8-10 minutes. • When the curry is done, stir through baby spinach leaves until wilted. Season to taste.

• Divide rice between bowls and top with baked veggie korma curry. • Top with Greek-style yoghurt and tear over coriander. • Garnish with roasted peanut & cashew mix. Enjoy!