Indian-Spiced Coconut Chicken Curry

• While the rice is cooking, cut cauliflower into small florets. Cut turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 15-20 minutes. Little cooks: Kids can lend a hand by helping to line the baking tray!

• Meanwhile, cut chicken breast into 2cm strips. • In a medium bowl add mild North Indian spice blend, chicken breast strips, a drizzle of olive oil, pinch of salt and pepper. Toss to combine and set aside. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minutes. • Transfer the garlic oil mixture to a small bowl, then add Greek-style yoghurt (see ingredients) and stir to combine. Season and set aside.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

• Return frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend and tomato paste (see ingredients) until fragrant, 1 minute. • Add coconut milk, water (for the curry) and the soy sauce, then return cooked chicken to the pan and cook until slightly reduced, 2-3 minutes. • Remove from heat, then add baby spinach leaves, roasted veggies and remaining butter. Stir to combine and season to taste. Little cooks: Kids can help out with measuring the water (for the curry).