In a large shallow casserole or frying pan, fry the halloumi until golden. Spoon onto a plate and set aside.
450 g Halloumi
Heat the oil in the same pan and gently fry the onions, garlic and ginger until soft.
1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 3 cm Fresh Ginger
Add the spices and fry for a minute or two.
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
Place the cauliflower florets in the pan and fry for 5 minutes.
1 Small Cauliflower
Add the passata, tomato puree and sugar and give it a stir. Simmer until the cauliflower is cooked (this usually takes about 10 minutes but you can test if its ready with a sharp knife).
300 ml Passata, 2 tablespoon Tomato Puree, 1 teaspoon Sugar
Stir in the yogurt and mango chutney, before adding the halloumi back into the pan to warm through. Scatter over fresh coriander before serving.
200 ml Natural Yogurt, 2 tablespoon Mango Chutney, 1 tablespoon Coriander