Creamy Halloumi Curry
Chop Halloumi and cauliflower into bite-size pieces. Cut onion into slices.
Heat a large pan. Add a splash of vegetable oil. Add your onions. Cook on a medium-high heat so they start catching on the pan and softening. Once the onions are beginning to brown, add your cubes of Halloumi.
As the Halloumi starts to brown, add grated garlic cloves, a grated knob of ginger, a heaped tsp of turmeric, 1 ½ tsp of chilli powder and 2 tsp of garam masala. Mix everything together, add your cauliflower and tomato puree. Mix it in.
Pour in your tinned tomatoes and your coconut milk. Stir everything together.
Get your rice on (follow pack instructions).
Cook on a medium heat until the curry is nice and thick.
Serve the curry on top of your steaming rice. Garnish with freshly chopped coriander.