Mumbai Halloumi Veggie Curry & Cauli-Broccoli Rice

• Meanwhile, finely chop garlic. • Trim and cut green beans into thirds. • Cut halloumi into 1cm slices.

• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook cauli-broccoli rice and half the garlic, stirring, until tender and fragrant, 2-3 minutes. • Add the crushed roasted cashews and the butter and stir until combined. Season then transfer to a bowl. Cover to keep warm.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. • Add Mumbai spice blend, mild curry paste and the remaining garlic, and cook until fragrant, 1 minute. • Reduce heat to medium, then add coconut milk, vegetable stock powder and the water. Cook until slightly thickened, 1-2 minutes.

• Remove from the heat, add roasted veggies, cooked halloumi and baby leaves to the curry, and stir until wilted.