Indian Roasted Cauliflower Curry

While the cauliflower is roasting, bring the brown rice and the water to the boil over a high heat in a medium saucepan. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice the brown onion. Finely grate the garlic. Cut the capsicum into bite-sized chunks. Roughly chop the baby spinach leaves.

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

Add the coconut milk, 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. Season to taste. TIP: Add a dash of water if you prefer a looser curry!