• Preheat oven to 220ºC/200ºC fan-forced. • Cut cauliflower into small florets. Slice courgette into half-moons. Slice carrot into bite-sized chunks. Finely chop garlic.

• Place cauliflower, courgette and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, heat a medium saucepan over medium heat with the plant-based butter and a dash of olive oil. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove 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 rice has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook tomato paste (see ingredients), Mumbai spice blend and the remaining garlic until fragrant, 1 minute.

• Reduce heat to medium, then add coconut milk, vegetable stock powder, the brown sugar and water (for the sauce) and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat, then stir through roasted veggies, bamboo shoots (see ingredients) and baby spinach leaves until spinach has wilted. Season to taste.

• Divide garlic rice between plates. • Top with Mumbai veggie curry. • Garnish with crushed roasted cashews to serve. Enjoy!