Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Thinly slice the carrot and courgette into rounds.

Place the veggies and a drizzle of olive oil on a lined oven tray. Season with salt and pepper and toss to coat. Spread out evenly and roast until tender, 20-25 minutes.

While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the Mumbai spice blend and the salt, stirring, until fragrant, 1 minute. Stir through the coconut milk and simmer until thickened slightly, 1-2 minutes. Season with pepper and stir through any pork resting juices. Set aside. When the veggies are done, add the baby spinach leaves and a drizzle of white wine vinegar to the tray and toss to combine.

Slice the seared pork. Divide the roast cauliflower toss between plates and top with the pork. Pour over the Mumbai coconut sauce and sprinkle with the toasted almonds.