Roast Cauliflower Biryani

Place the cauliflower and carrot on a lined oven tray. Drizzle with olive oil, sprinkle with the Mumbai spice blend and season with salt and pepper. Toss to coat. Roast until tender and brown around the edges, 20-25 minutes.

While the veggies are roasting, heat a drizzle of olive oil in a deep frying pan or large saucepan over a medium-high heat. Cook the onion, stirring, until soft, 4-5 minutes. Add another drizzle of olive oil, the Bengal curry paste (see ingredients) and garlic and cook, stirring, until fragrant, 1 minute.

Add the basmati rice and currants, stirring to coat. Add the warm water (1 1/2 cups for 2 people / 3 cups for 4 people) and vegetable stock pot, then bring to the boil. Cover and reduce the heat to medium-low. Cook for 10 minutes, then remove pan from the heat. Keep covered until the 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 the biryani is cooking, roughly chop the coriander and roasted almonds. When the rice is done, stir through the almonds, roasted veggies and 1/2 the coriander.