Roasted Pumpkin & Bombay Curry with Rice and Tomato Salsa

Steps

1. Cook veggies Preheat oven to 220°C. Cut cauliflower into small florets and toss on a lined oven tray with pumpkin, curry spices and a drizzle of oil. Season and roast for about 20 minutes, until tender.
2. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
3. Cook curry sauce Cook Bombay paste with ¾ teaspoon salt in a pot on medium heat for about 1 minute, until fragrant. Add coconut milk, stock and soy sauce and simmer for about 5 minutes, until slightly thickened. Dice courgettes 2cm and add to curry sauce, along with peas. Cook for about 3 minutes, until tender.
4. Make tomato salsa Finely dice tomatoes and toss in a bowl with coriander, almonds and a drizzle of vinegar and olive oil. Season.
5. To finish Add roasted veggies and spinach to pot with curry sauce and gently stir to combine. Season to taste. Cut lemon into wedges.
6. Serve curry on rice, top with tomato salsa, chilli flakes and squeeze over lemon.