• Preheat oven to 240°C/220°C fan-forced. Cut carrot into half-moons and place on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until just browned, 15-20 minutes.

• Meanwhile, finely chop garlic. Trim and halve green beans. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook cauliflower rice, stirring, until softened, 2-3 minutes. • Add the salt and 1/2 the garlic and cook until fragrant, 1 minute. • Transfer to a bowl and cover to keep warm. • Return frying pan to a medium-high heat. Cook green beans, tossing, until tender, 4-5 minutes. Transfer to a plate.

• When carrot has 5 minutes cook time remaining, return frying pan to a high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Sri Lankan spice blend, tomato paste and remaining garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then add light coconut milk and beef-style stock powder and stir to combine. • Add roasted carrot, green beans and baby spinach leaves and cook until slightly thickened, 1-2 minutes. Season to taste. TIP: Add a splash of water if the curry is too thick!

• Divide cauliflower rice between bowls. Top with Sri Lankan beef and veggie curry. • Garnish with roasted peanut & cashew mix to serve.