Bengali Halloumi & Roast Pumpkin Curry

• Cut halloumi into bite-sized chunks.
• Finely chop garlic. 

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes.
• Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam so don’t peek!

• Heat a large frying pan over a medium-high heat with a drizzle of olive oil.
• When the oil is hot, cook halloumi, tossing occasionally, until crispy and golden brown, 3-4 minutes. Transfer to a bowl.

• When the rice has 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook Mumbai spice blend, Bengal curry paste and remaining garlic, stirring until fragrant, 1-2 minutes.
• Add coconut milk, the water (for the curry) and brown sugar to the frying pan and stir to combine. Simmer until slightly thickened, 2-3 minutes.
• Stir through the roasted veggies and halloumi. Season to taste with salt and pepper.