• Preheat oven to 220ºC/200ºC fan-forced. Boil the kettle. 
• Cut cauliflower into small florets. Cut carrot into bite-sized chunks.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with curry powder, season with salt and toss to coat. 
• Spread out evenly, then roast until tender and brown around edges, 20-25 minutes. 

• Meanwhile, drain and rinse chickpeas.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chickpeas, tossing occasionally, until tender, 2-3 minutes.

• To the pan, add mild sambal seasoning, tomato paste and garlic paste and cook until fragrant, 1-2 minutes. Add coconut milk, vegetable stock powder and the water and simmer until slightly reduced, 2-3 minutes.
• Remove pan from heat, add roasted veggies and baby leaves, then stir until wilted. Season to taste with salt and pepper. 
• Microwave basmati rice until steaming, 2-3 minutes.

• Divide rice between bowls.
• Top with sambal chickpea and cauliflower curry.
• Tear over coriander to serve. Enjoy!