Indian Halloumi & Roast Veggie Curry

• Meanwhile, finely chop garlic.
• In a medium saucepan, heat the butter (for the rice) 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!

• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook halloumi, tossing, until pink and starting to curl up, 3-4 minutes.
• Transfer to a plate and set aside.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook mild curry paste and remaining garlic, until fragrant, 1 minute.
• Add chicken-style stock powder, coconut milk, the butter (for the curry), water (for the curry) and brown sugar.
• Cook, stirring, until reduced, 2-3 minutes.

• To the pan with curry sauce, add cooked halloumi and roasted veggies and stir to combine.