SERVES 4

PREP 15 MINS

COOK 30 MINS

2 tbsp vegetable oil
250g halloumi, cut into large cubes
1 red onion, finely chopped
2 large garlic cloves, finely chopped
15g ginger, finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp kashmiri chilli powder
400g tin of tomatoes
150ml double cream
1½ tsp garam masala
10g coriander, roughly chopped

TARKA
3 tbsp vegetable oil
2 garlic cloves, finely sliced
thumb-sized piece of ginger, cut into matchsticks
1 large green chilli, thinly sliced
1 tsp cumin seeds
rice and naan breads, to serve

1 Put a large, deep, frying pan on a medium heat. Once hot, pour in the oil and, once it is shimmering, cook the halloumi for 3-4 mins or until golden on all sides. Remove from the pan using a slotted spoon.

2 Add the onion to the pan and cook over a medium heat for 6-7 mins or until golden around the edges. Add the garlic and ginger, and cook for a further 3 mins.

3 Sprinkle in the cumin, ground coriander and chilli powder. Cook for 2 mins until very fragrant, then pour in the tomatoes plus half a tin of water. Simmer for 10-15 mins or until thickened.

4 Turn down the heat to low and add the cream and garam masala. Stir to combine, then return the halloumi to the pan. Leave on a very low heat while you make the tarka.

5 In a small frying pan, heat the oil over a medium heat. Add the garlic, ginger and chilli, plus a small pinch of salt. Cook, stirring often, until the garlic is lightly golden, then sprinkle in the cumin seeds. Pour the tarka over the curry and sprinkle with the fresh coriander. Serve with rice and naan breads, if you like.

PER SERVING 563 kcals | fat 49.6G | saturates 23.7G | carbs 9.4G | sugars 7.6G | fibre 3.1G | protein 18.2G | salt 2G