• Preheat oven to 240ºC/220ºC fan forced.
• Cut carrot into bite-sized chunks. Thinly slice leek.
• Place carrot, pumpkin and leek on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays. 

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

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes.
• Add basmati rice, 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 the 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, add halloumi and cook, tossing occasionally, until crispy and golden brown, 2-4 minutes. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 6-8 minutes. Transfer to bowl.

• When the rice has 10 minutes remaining, return frying pan to a 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, water (for the curry) and the brown sugar to the frying pan and stir to combine. Simmer until slightly thickened, 2-3 minutes.
• Stir through the roasted veggies, cooked chicken and halloumi.
• Season to taste.

• Divide garlic rice between bowls and top with Bengali halloumi, chicken and roast pumpkin curry. Tear over coriander to serve. Enjoy!