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.

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 and the coriander. In a small bowl, combine the plant-based coconut yoghurt and coriander, then add salt to taste.

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

Add the coconut milk, brown sugar and the salt to the frying pan. Stir to combine. Simmer until slightly thickened, 3-4 minutes. Stir through the roasted cauliflower and chopped spinach and cook until just wilted, 1 minute. Season with salt and pepper to taste.

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