Finely dice your onions. Grate your ginger and garlic. Finely chop 2 of your red chillies, and slice the third.

Heat a large sauté pan over a medium heat. Add a good glug of oil, then add your cumin seeds. Cook for 2 mins until fragrant.

Tip in your onions and cook for 15 mins over a medium heat until soft and caramelised.

Meanwhile, prep your potatoes. Peel and dice them all into 3cm chunks.

Pop the potatoes in a pan of cold salted water and bring them to a boil. Cook for 15 mins until just tender.

Dice up your halloumi and fry it in a separate pan with a bit of oil until those cubes are golden on all sides.

Add your tomato purée, garlic, ginger and chopped chillies to the onions. Cook for 3 mins until the colour has darkened. Tip in your turmeric and cook for 2 mins more.

Add your thawed spinach to the pan along with 100ml of water and cook for 5 mins.

Add half of your spinach and onion mixture to a blender and blitz until smooth. Tip this back into the spinach pan and season to taste with salt and pepper.

Tip your potatoes and halloumi into the pan and gently stir to combine.

Garnish the mixture with your sliced red chillies, then serve.