Mumbai Chickpea & Roast Veggie Curry

• Place cauliflower, leek, tomato and onion on lined oven tray. Sprinkle with 1/2 the Mumbai spice blend, 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.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, heat the plant-based butter with a dash of olive oil in a medium saucepan over medium heat. • Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the 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 the rice is tender and the water is absorbed, 10 minutes.

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

• When veggies have 5 minutes cook time remaining, heat a large deep frying pan over medium-high heat, with a drizzle of olive oil. • Cook chickpeas, ginger paste, tomato paste, remaining Mumbai spice blend and the remaining garlic until fragrant, 1-2 minutes. • Stir in coconut milk, the water (for the curry) and brown sugar until thickened, 2-3 minutes.

• Add roasted veggies to the frying pan and stir through until combined, 1 minute. Season to taste.