Roasted Veggie Bengali 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, 20-25 minutes.

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. 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 10 minutes remaining, heat a large frying pan over medium heat with a drizzle of olive oil. Cook Mumbai spice blend, brown mustard seeds, Bengal curry paste and remaining garlic, stirring, until fragrant, 1-2 minutes. • Add coconut milk, water (for the curry), vegetable-stock powder and the brown sugar and stir to combine. Simmer until slightly thickened, 2-3 minutes.

• Stir through the roasted veggies and baby kale until just wilted, 1 minute. Season with salt and pepper.