1Preheat the oven to 200°C (400°F) Bottom Heat. Cut zucchini into bite-sized pieces and arrange on top of a baking tray lined with baking paper. Lightly coat or spray them with olive oil and mix to combine.

2Roast in the middle of the oven for 20 minutes.

3In the meantime, rinse rice. Add rinsed rice a small cooking pot (20 cm ~ 8 inch, preferably cast iron).

4Add water and bring to a boil. Stir once. Reduce heat to very low (induction #2), close the lid and let simmer for 15 minutes - or until rice is soft and completely cooked through. Turn off the heat and let it sit, covered, for another 5 minutes. Fluff it up with a fork or a spatula. Set aside.

5Make the sauce. Add milk, cashews, tomato paste, syrup, salt and spices to a blender (small cup).

6Blend until smooth ~ 2 minutes.

7Add roasted zucchini to a wide cooking pot (28 cm ~ 11 inch). Pour in the sauce.

8Mix to combine and bring to a simmer. Cook, stirring continuously, for 2 minutes.

9Add cooked rice to plates.

10Top with creamy zucchini and sprinkle with freshly ground black pepper.