Ingredients:

• 1 red onion, diced
• 2 blocks of halloumi, cut into cubes
• 1 tsp cumin
• 1tsp turmeric
• 1 tsp paprika
• olive oil
• 200g mushrooms
• 2 colourful peppers
• 1 x red onion, diced
• 1 x 400g can of chopped tomatoes
• 1 x 400g can of cherry tomatoes (or use fresh)
• 1 x 400ml can of coconut milk
• Rice to serve 4

Method

1. Add the diced onion and some oil into the frying pan on a medium to high heat for a few minutes until the onion softens. Add the spices and halloumi, turning frequently, and fry until the halloumi is golden bronzed and onions are caramelised. Remove from the pan and put it in a bowl to the side.
2. Cook the rice according to packet instructions
3. Using the same pan to reduce the amount of washing up, cook the rest of the veg. (You could do this alongside the halloumi cooking if you have other pans and don’t want to wait).
4. Using a little bit of olive oil, cook the onion until it softens, then add mushrooms and peppers for 5-7 minutes. If you are choosing to use a separate pan, add 1/2 tsp each of paprika, cumin and turmeric to the veg.
5. Then add the tinned tomatoes (or fresh) and coconut milk. Reduce down for 5-10 minutes. Then add the cooked spiced halloumi. Simmer for 5-10 minutes.
6. Serve with rice and fresh coriander