• Boil the kettle. • 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.

• While rice is cooking, pat halloumi dry with paper towel and cut into 2cm chunks. • Roughly chop onion (see ingredients). • Thinly slice carrot into half-moons.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi, carrot and onion, tossing, until golden brown, 4-5 minutes. • Reduce heat to medium, add Mumbai spice blend, tomato paste, mild North Indian spice blend and the honey and cook until fragrant, 1 minute. • Add coconut milk and the water, stirring well to combine.

• Remove pan from heat, add baby leaves and a good pinch of pepper, stir until just wilted. • Divide rice between bowls. Top with Indian halloumi curry. • Tear over coriander to serve. Enjoy!