Roasted Cauliflower Bengal Curry

While the cauliflower is roasting, bring the water (for the rice) to the boil in a medium saucepan. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and 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 rice is cooking, finely chop the brown onion. Finely grate the garlic (or use a garlic press). Cut the capsicum into 2cm chunks. Roughly chop the baby spinach leaves. Roughly chop the coriander.

Heat a large frying pan over a medium-high heat with the butter and a drizzle of olive oil. Add the onion and brown mustard seeds and cook, stirring, until softened, 3-4 minutes. Add the garlic and capsicum and cook until fragrant, 2 minutes. Add the Bengal curry paste and cook, stirring, until fragrant, 2 minutes.

Add the coconut cream, water (for the curry), brown sugar and the salt to the pan and stir to combine. Simmer until thickened slightly, 3-4 minutes. Stir through the roasted cauliflower and chopped spinach until just wilted, 1 minute.

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