Mix curry powder, yoghurt, tomato paste, ginger, garlic and oil together well.
Pour evenly over the roast and sit to marinate in the fridge for at least 2-3 hours prior to cooking.
Cook in a slow oven at 160*C for 1 hour.
Pour rice evenly around the roast then cook for another hour.
Carve the roast and top with fluffy rice. Serve with your choice of veggies and enjoy!