Moroccan Chicken, Chickpea & Roast Veggie Curry

• Place carrot, cauliflower and chermoula spice blend on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, in a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• When the veggies have 5 minutes remaining, heat a large frying pan over medium heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add Moroccan curry paste and tomato paste and cook until fragrant, 1 minute. • Add chickpeas, plant-based cream, vegetable stock powder, the brown sugar and water (for the sauce). • Bring to a simmer and cook until slightly reduced, 1-2 minutes.

• Remove pan from the heat, then add roasted veggies and baby spinach leaves. Stir until wilted.

TIP: Add a splash more water if the curry looks too thick.