a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, drain the halloumi, then cut it into 2cm chunks. Place them into a bowl of cold water and leave to soak.

b) Peel and grate the garlic (or use a garlic press). 

c) Halve, peel and chop the onion into small pieces.

a) Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

b) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

c) Once cooked, remove to the plate and wipe the pan clean.

a) Heat a drizzle of oil in the (now empty) large frying pan on medium-high heat.

b) Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.

c) Stir through the garlic, pasanda style seasoning and tomato puree. Fry for 1 min more. 

a) Stir through the water for the sauce (see pantry for amount), coconut milk and veg stock paste.

b) Bring up to a boil, then lower to a simmer and cook until thickened slightly, 2-3 mins. 

c) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in the peas and cook for 1 min more.

d) Remove from the heat, return the halloumi to the pan with the mango chutney.

a) Fluff up the rice with a fork and share between your serving bowls.

b) Top with your halloumi pasanda curry.