Before you start, preheat oven to 220°C (or 200°C fan bake).
Prep kumara and carrot and toss with oil on 1-2 lined oven trays. Season with salt and pepper and roast in oven for 25-30 minutes, until golden and tender.
Prep Brussels sprouts, broccoli and garlic and set aside.
Pat chicken dry and thinly slice. Season lightly with salt and pepper.
Heat oil in a large fry-pan on high heat. Add chicken and cook for 2-3 minutes to seal. Add tandoori paste and salt and cook for 2-3 minutes, until chicken is cooked.
Remove pan from heat and stir through yoghurt. Season to taste with salt and pepper. Remove from pan and keep warm. Wipe out pan and reserve.
Heat oil in reserved pan on high heat. Add Brussels sprouts and broccoli and cook for about 2 minutes, until almost cooked. Add water measure and steam for 1 minute. Add garlic and almonds and fry for 1-2 minutes, until greens are tender. Season to taste with salt and pepper.
Serve kumara and greens with chicken.