Preheat the oven to 240°C/220°C fan-forced. Cut the carrot (unpeeled) into 1cm half-moons. Cut the red kumara into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.

While the veggies are roasting, finely chop the garlic. Drain and rinse the chickpeas. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic and Mumbai spice blend until fragrant, 1 minute. Add the coconut cream, chopped tomatoes, chickpeas, the salt and brown sugar and stir to combine. Bring to the boil, then reduce the heat to medium- low. Simmer until the curry has reduced slightly, 8-10 minutes.

While the curry is simmering, add the water and vegetable stock powder to a medium saucepan and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, then cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.

Add the roasted veggies and baby spinach leaves to the curry and stir through until wilted. Season to taste.

Roughly chop the coriander. Divide the couscous between bowls and top with the Mumbai coconut chickpea curry. Garnish with the toasted almonds and coriander. Serve with the Greek-style yoghurt.