• Preheat oven to 240ºC/220ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.

• When the veggies have 10 minutes remaining, slice mini flourtortillas into wedges. • Place tortilla wedges on a second lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat and bake until golden and crispy, 6-8 minutes. TIP: If your oven tray is crowded, divide between two trays. Don't worry if the tortillas overlap!

• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook Mumbai spice blend and garlic paste until fragrant, 1 minute. • Add mild curry paste, coconut milk, vegetable stock powder and the water. • Bring to the boil, then reduce heat to medium and simmer until slightly reduced, 3-4 minutes.

• Remove saucepan from heat, then stir through baby spinach leaves and roasted veggies. Season generously with salt and pepper. • Divide Indian potato and cauliflower korma soup between bowls. • Sprinkle with crushed roasted cashews and tear over coriander. • Serve with tortilla wedges. Enjoy!