Indian Roasted Cauliflower Curry

While the cauliflower is roasting, place the brown rice, the water and 1/2 the vegetable stock pot in a medium saucepan over a high heat. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain, then return to the saucepan and cover to keep warm.

While the rice is cooking, finely chop the garlic. Thinly slice the brown onion. Cut the capsicum into bite-sized chunks. Roughly chop the baby spinach leaves and the coriander. In a small bowl, combine the plant-based coconut yoghurt and coriander. Season with salt to taste.

When the rice has 15 minutes remaining, heat a drizzle of olive oil and 1/2 the plant-based butter in a large frying pan over a medium-high heat. Stir-fry the onion and capsicum until softened, 3-5 minutes. Add the brown mustard seeds, Mumbai spice blend and 1/2 the garlic. Cook until fragrant, 1-2 minutes.

Add the coconut milk, brown sugar and remaining vegetable stock pot to the frying pan. Stir to combine, then simmer until slightly thickened, 3-4 minutes. Menawhile, combine the remaining garlic and plant-based butter in a microwaveable bowl. Microwave until the butter is melted, 10-20 seconds, then set aside. Stir the roasted cauliflower and chopped spinach through the curry until just wilted, 1 minute. Season to taste.

TIP: Add a dash of water if you prefer a looser curry!