Halloumi & Cashew Curry with Brown Rice

1. Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

2. Now, let's get started!

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Cut the halloumi into bite-sized pieces

Once hot, add the chopped halloumi to the pan and cook for 1 min or until starting to brown

3. Meanwhile, heat a separate pan over a medium-low heat

Once hot, add the cashew nuts and cook for 2-3 min or until toasted all over and then set aside for garnish

Tip: Watch them like a hawk to make sure they don’t burn!

4. Once the halloumi is starting to brown, add the garam masala and ground turmeric to the pan and cook for 1 min further or until fragrant

5. Meanwhile, chop the cherry tomatoes in half,then add them to the pan and cook for 1-2 min further

Whilst the tomatoes are cooking, dissolve the tomato paste in 200ml [350ml] boiled water and season with a pinch of salt – this is your tomato stock

6. Increase the heat to high, add the tomato stock to the pan and cook for 2-3 min further or until thickened to a curry-like consistency – this is your halloumi curry

7. Whilst the curry is cooking, squeeze the pouch[es] of cooked brown long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot