• Preheat oven to 220°C/200°C fan-forced. • Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle generously with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• When the veggies have 15 minutes remaining, finely chop garlic. • Cut baby broccoli (see ingredients) into thirds.

• In a large frying pan, heat the plant-based butter with a drizzle of olive oil over medium-high heat. Cook baby broccoli until softened, 5-6 minutes. • Add garlic, mild North Indian spice blend and Mumbai spice blend and cook until fragrant, 1 minute.

• Add vegetable stock powder, coconut milk and the water (for the curry) to the pan. Simmer until thickened, 2-4 minutes. • Remove pan from heat, then stir through roasted veggies and baby leaves until wilted. Season to taste. TIP: Add another splash of water if the curry looks too thick!

• Divide basmati rice between plates. Top with baby broccoli and veggie coconut curry. • Garnish with crushed peanuts to serve. Enjoy!