Mumbai Chicken & Veggie Curry

• Meanwhile, finely chop garlic. • Trim and cut green beans into thirds. • Cut chicken breast into 2cm chunks.

• When veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook cauliflower rice and half the garlic, stirring, until softened, 2-3 minutes 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. TIP: Chicken is cooked through when it's no longer pink inside.

• 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 heart to medium, then add coconut milk, vegetable stock powder and the water. Cook until slightly thickened, 1-2 minutes.

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