Roast Chicken Cauliflower & Veggie Coconut Curry

• Place cauliflower 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, 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 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 medium-high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes.
• Cook pea pods until tender, 4-5 minutes. Add tomato paste (see ingredients), mild sambal seasoning and the remaining garlic and cook until fragrant, 1 minute.

TIP: Chicken is cooked through when it's no longer pink inside.

• 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. Season to taste with salt and pepper.