Chop the halloumi and cauliflower into bite-size pieces. Cut onion into slices.

Heat a large pan and 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 the grated garlic cloves, a grated knob of ginger, the turmeric, chilli powder and garam masala. Mix everything together, add your cauliflower and tomato purée. 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.