• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. 
• Cut cauliflower into small florets. Cut capsicum into bite-sized chunks.
• Place veggies on a lined oven tray. Sprinkle with curry powder, drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender and brown around the edges, 20-25 minutes.

• To a medium saucepan, add the water(for the rice) and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam so don’t peek!

• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chickpeas, tossing occasionally, until tender, 2-3 minutes. • Add mild Sambal spice blend, tomato paste and garlic paste and cook, until fragrant, 1-2 minutes. • Add coconut milk, vegetable stock powder and the water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, add cooked beef, roast veggies and baby leaves, and stir until wilted. Season to taste. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Divide rapid rice between bowls. • Top with mild Sambal chickpea, beef and cauliflower curry. • Tear over coriander to garnish. Enjoy!