• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. • Drizzle with olive oil, season and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. • Trim and cut green beans into thirds.

• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook cauliflowerrice and half the garlic, stirring, until tender and fragrant, 2-3 minutes. • Add the crushed roasted cashews and the butter and stir until combined. Season then transfer to a bowl. Cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. • Add Mumbai spice blend, mild curry paste and the remaining garlic, and cook until fragrant, 1 minute. • Reduce heat to medium, then add coconut milk, vegetable stock powder and the water. Cook until slightly thickened, 1-2 minutes.

• Remove from the heat, add roasted veggies and baby leaves to the curry, and stir until wilted.

• Divide cauliflower rice between bowls. • Top with Mumbai veggie curry. • Tear over coriander to serve. Enjoy!