• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Chop cauliflower (including stalk!) into small florets. • Place veggies on a lined oven tray. Drizzle with olive oil, then sprinkle over curry powder and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. In the last 5 minutes, add flaked almonds to one side of the tray and roast until golden. Transfer almonds to a bowl after toasting. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, finely chop garlic. • In a medium bowl, combine beef mince, Mumbai spice blend, fine breadcrumbs, the egg, half the garlic and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook remaining garlic until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and stir to combine. Season to taste and set aside.

• Return pan to medium-high heat with a drizzle of olive oil. Cook beef meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat. Add the honey and turn meatballs to coat.

• Add baby spinach leaves and a drizzle of white wine vinegar to the roast veggies. Season and toss to combine.

• Divide roast veggie toss between plates. • Top with Mumbai beef meatballs and garlic yoghurt. • Sprinkle over toasted almonds to serve. Enjoy!