• 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, heat a large frying pan over medium-high heat with a drizzle of olive oil. 
• Cook chickpeas, tossing occasionally, until tender, 2-3 minutes.
• Add mild sambal seasoning, tomato paste and garlic paste and cook until fragrant, 1-2 minutes. 
• Add coconut milk, vegetable stock powder and the water (for the curry) and simmer, until slightly reduced, 2-3 minutes.
• Remove pan from heat, then add roasted veggies and baby spinach leaves, then stir until wilted. Season to taste with salt and pepper.

• Divide rice between bowls.
• Top with sambal chickpea and cauliflower curry.
• Tear over coriander to serve. Enjoy!