• In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. 
• Cook garlic paste 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 keepcovered until the rice 
is tender and the water is absorbed, 10 minutes. 

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

• Meanwhile, trim and roughly chop baby broccoli. Drain haloumi and pat dry. Cut the haloumi into bite-sized chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook haloumi, tossing occasionally, until browned, 2-4 minutes. Transfer to a bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, tossing, until tender, 4-5 minutes.
• Add mild curry paste and cook, until fragrant, 1 minute.
• Stir in light cooking cream, the water (for the curry) and the remaining butter. Simmer until slightly thickened, 1-2 minutes.
• Add the cooked haloumi to the curry and stir to combine. Season to taste.

• Divide creamy Indian haloumi curry between bowls. 
• Serve with garlic rice. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, roughly chop roasted almonds. Top curry with with Greek-style yoghurt, almonds and torn 
mint to serve.