Coconut, Halloumi and Sweet Potato Curry

a) Meanwhile, boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.

a) Drain the halloumi, then cut it into 2cm chunks. 

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 from the pan to a plate lined in kitchen paper.

a) Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.

b) Once hot, add the Zanzibar style curry powder and fry for 1 min.

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

d) Bring up to the boil, then lower to a simmer. Cook until thickened slightly, 3-4 mins. 

a) Add the peas to the curry and cook for 1-2 mins. 

b) When the sweet potato has roasted, stir it through the curry along with the honey and fried halloumi. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

c) Remove from the heat, then taste and season with salt and pepper if needed.