Halloumi & Mango Chutney Curry

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the green beans and stir fry until slightly browned and almost tender, 3-4 mins. Add half the garlic, cook for another 30 seconds, remove the beans to a large bowl.

Put your pan back on high heat, add a drizzle of oil if the pan is dry. Add the halloumi, fry until golden on all sides, turning often, 3-5 mins total (cook in batches if you need to). Remove from the pan to the bowl with the beans. Put your pan back on medium heat with a little more oil, add the onion. Stir fry until softened, 4-5 mins, then add the curry powder, stir and cook for 30 secs.

Add the tomato puree and remaining garlic. Stir and cook for 1 minute. Pour the passata and water (see ingredient list for amount) into the pan with the onion, bring to the boil then gently stir in three quarters of the mango chutney, all the green beans and all the halloumi. Add a grind of pepper, bring back to the boil again then reduce the heat to medium low. Simmer until the mixture has reduced slightly, 6-8 mins. Stir every couple of mins.