Preheat the oven to 220°C/200°C fan-forced. Cut the carrot and courgette into bite-sized chunks. Place the veggies on a lined oven tray, sprinkle with the Mumbai spice blend and drizzle with olive oil. Season with salt and pepper, then toss to coat. Roast until tender, 20-25 minutes.

SPICY! The curry paste is hot, use less if you're sensitive to heat. Finely chop the garlic. Thinly slice the brown onion (see ingredients). In a large saucepan or deep frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 2-3 minutes. Add the Bengal curry paste (see ingredients) and garlic and cook until fragrant, 1 minute.

Add the basmati rice and currants to the pan and stir to coat. Add the water and vegetable stock powder. Stir to dissolve the stock, then bring to the boil. 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, cut the paneer into 2cm cubes. In a medium bowl, combine the mild North Indian spice blend, the salt and a drizzle of olive oil. Add the paneer and toss to coat. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the paneer, tossing, until browned, 3-4 minutes. Season to taste, then transfer to a plate.

When the rice is done, add the baby spinach leaves and roasted veggies to the biryani and stir until the leaves are just wilted. Gently stir through the spiced paneer and season to taste.

Divide the Indian spiced paneer and veggie biryani between bowls. Top with the Greek-style yoghurt and garnish with the roasted cashews.