Preheat the oven to 220°C/200°C fan-forced. Cut the parsnip (unpeeled) into 1cm chunks. Cut the carrot into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out in a single layer and roast until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time.

While the veggies are roasting, bring the water (for the rice) to the boil in a medium saucepan. Add the basmati rice, stir, cover with a lid and reduce the heat to 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 rice is cooking, finely chop the brown onion. Finely grate the ginger. Finely chop the garlic. Roughly chop the Asian greens. Cut the chicken breast strips into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until browned and cooked through, 4-6 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil, if needed. Cook the onion until softened, 4-5 minutes. Add the ginger, garlic and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. Add the tomato paste and stir to combine. Add the coconut milk, water (for the curry) and chicken-style stock powder. Stir to combine.

Return the chicken (plus any resting juices) to the frying pan and simmer until the curry has thickened, 2-3 minutes. Add the Asian greens and roasted veggies and stir until the greens have wilted. Season to taste.

Roughly chop the coriander. Divide the basmati rice between bowls and top with the Indian chicken and coconut curry. Top with the coriander.