Mumbai Chicken, Veggie & Bamboo Shoot Curry

• Place cauliflower, courgette and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, heat a medium saucepan over medium heat with the plant-based butter and a dash of olive oil. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• When the rice has 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce the heat to medium-high heat, then add tomato paste (see ingredients), Mumbai spice blend and the remaining garlic and cook until fragrant, 1 minute.

• Reduce heat to medium, then add coconut milk, vegetable stock powder, the brown sugar and water (for the sauce) and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat, then stir through roasted veggies, bamboo shoots (see ingredients) and baby spinach leaves until spinach has wilted. Season to taste.