Method:
1. Chop halloumi and cauliflower in to bitesize pieces.
Cut onion in to slices.
2. 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.
3. As the halloumi starts to brown, add 2 cloves of grated garlic, a grated knob of ginger, a heaped teaspoon of turmeric, a heaped teaspoon and a half of chilli powder, and 2 teaspoons of garam masala. Mix everything together, add your cauliflower, and then add a tablespoon and a half of tomato puree. Mix it in.
4. At this point, pour in your tinned tomatoes and your coconut milk. Stir everything together.
5. Get your rice on (follow pack instructions).
6. Cook on a medium heat until the curry is nice and thick.
7. Serve the curry on top of your steaming rice.
Garnish with freshly chopped coriander.
