• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut cauliflower into small florets. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with mild North Indian spice blend 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.

• In a medium saucepan, add the water 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!

• While the veggies are roasting, finely chop garlic. Drain and rinse cannellini beans. Drain bamboo shoots (see ingredients). • Heat a large deep frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a plate.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and Mumbai spice blend until fragrant, 1 minute. • Add coconut milk, crushed & sieved tomatoes (see ingredients), cannellini beans, 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.

• Add the roasted veggies, bamboo shoots, vegetable stock powder and baby leaves to the curry and stir through until wilted. Season to taste.

• Divide basmati rice between bowls. Top with Mumbai coconut cannellini bean curry. • Garnish with toasted almonds and tear over coriander. Serve with a dollop of Greek-style yoghurt. Enjoy!