Indian Roasted Cauliflower Curry

In a medium saucepan, add the brown rice, water and 1/2 the vegetable stock pot, then bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the pan. Cover to keep warm. Meanwhile, finely chop the garlic. In a small microwavable bowl, place 1/2 the garlic and 1/2 the plant-based butter. Zap in the microwave until the butter is melted, 10-20 seconds. Stir the garlic butter through the rice.

While the rice is cooking, 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 10 minutes remaining, heat the remaining plant-based butter and a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and capsicum and cook, stirring, until softened, 3-5 minutes. Add the brown mustard seeds, Mumbai spice blend and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes.

Add the coconut milk, brown sugar and remaining vegetable stock pot to the pan. Stir to combine. Simmer until slightly thickened, 3-4 minutes. Stir through the roasted cauliflower and chopped spinach until just wilted, 1 minute. Season. TIP: Add a dash of water if you prefer a looser curry!