Mumbai Cauliflower & Pumpkin Curry

Meanwhile, finely chop garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 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. Keep covered until rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

While rice is cooking, heat a large frying pan over medium-high heat with a drizzle of of olive oil. Cook remaining garlic until fragrant, 1 minute. Transfer to a small bowl. Add plant-based coconut yoghurt to garlic oil mixture, then whisk to combine. Season to taste. Set aside.

When the veggies have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Add vegetable stock powder (see ingredients), coconut milk and the water (for the curry). Cook, stirring, until slightly reduced, 2-3 minutes.

Add mixed leaves and roasted veggies to the curry, gently stirring to combine. Season to taste. Remove from heat.