Indian Plant-Based Mince Curry

• Meanwhile, finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook 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. 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 veggies have 15 minutes remaining, finely chop brown onion. Trim green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened slightly, 4-6 minutes. • Add plant-based mince and green beans. Cook, stirring occasionally and breaking up mince with a spoon, until browned, 3-4 minutes. • Add tomato paste and Mumbai spice blend and cook until fragrant, 1 minute. Add coconut milk, the water(for the curry) and the brown sugar. Season generously with salt and pepper, then bring to a simmer. • Reduce heat to medium-low and simmer until slightly thickened, 2-3 minutes. Stir roasted veggies through curry.