Halloumi, Tomato and Spinach Curry

a) While the rice cooks, drain the halloumi, then cut it into roughly 1cm chunks. 

b) Heat a large frying pan with a drizzle of oil on medium-high heat. 

c) Once hot, add the halloumi and fry until golden, turning frequently, 3-4 mins.

d) Meanwhile, peel and grate the garlic (or use a garlic press).

a) Once the halloumi is golden, lower the heat to medium and add another drizzle of oil to the pan.

b) Add the garlic and korma style paste. Cook, stirring, for 1 min.

a) Pour the chopped tomatoes, vegetable stock paste, red pepper chilli jelly and sugar for the sauce (see pantry for amount) into the pan. Stir to combine.

b) Bring to a simmer and cook until thickened, 5-6 mins.

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through half the yoghurt, then taste and season with salt and pepper.