Mild Sambal Chickpea, Halloumi & Cauliflower Curry

• Meanwhile, drain and rinse chickpeas. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.

• When the veggies have 10 minutes remaining, cut halloumi into bite-sized chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook halloumi, tossing occasionally, until golden brown, 2-4 minutes. • Transfer to a plate lined with paper towel. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chickpeas, tossing occasionally, until tender, 2-3 minutes. • Add Mumbai spice blend, tomato paste and garlic paste and cook, until fragrant, 1-2 minutes. Add coconut milk, vegetable stock powder and the water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, then add roast veggies, cooked halloumi and baby leaves, then stir until wilted. Season to taste.