Creamy Cauliflower and Halloumi Curry Recipe

Place a large frying pan or shallow casserole over a medium heat and fry the halloumi cubes until golden all over. Remove from the pan and set aside.
450 g Halloumi
Add 1 tablespoon of oil to the same pan, then gently fry the onion, garlic and ginger over a medium heat until softened.
1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 3 cm Fresh Ginger
Stir in the spices and cook for a minute until fragrant.
2 Cloves, 1 Cardomom pod, 2 teaspoon Ground Coriander, 2 teaspoon Turmeric, ½ teaspoon Chilli Powder, 2 teaspoon Garam Masala, 2 teaspoon Medium Curry Powder
Add the cauliflower florets, stirring well to coat them in the spiced onion mixture, and cook for about 5 minutes.
1 Small Cauliflower
Stir in the passata, tomato purée and sugar until well combined. Bring the curry to a gentle simmer and cook over a medium heat until the cauliflower is tender, about 10 minutes. Check with the tip of a sharp knife.
300 ml Passata, 2 tablespoon Tomato Puree, 1 teaspoon Sugar
Stir through the yogurt and mango chutney, then return the halloumi to the pan and heat through gently. Season with salt in feeded. Serve chopped coriander.
200 ml Natural Yogurt, 2 tablespoon Mango Chutney, 1 tablespoon Coriander, ¼ teaspoon Salt