This is a veganized adaptation of a MOB Kitchen halloumi curry recipe. The tempeh has a slightly cheesy taste that works well as a replacement for the halloumi, but you need to fry it in its own spice mix to give it a bit of extra oomph.

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500g tempeh, cut into small cubes

1 tbsp vegetable oil

1½ tsp turmeric

3 tsp chilli powder

3 tsp garam masala

2 onions, peeled and sliced

1 cauliflower, cut into small florets

2 cloves garlic, peeled and grated

15g root ginger, peeled and grated

1½ tbsp tomato purée

800g tinned chopped tomatoes

400ml coconut milk

400g basmati rice

25g coriander

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1. Add ½ tbsp vegetable oil to a large frying pan over a medium-high heat. When hot, add the cubes of tempeh, ½ tsp turmeric, 1 tsp chilli powder, and 1 tsp garam masala. Fry the tempeh until crispy, and set aside.

2. In the same pan, add the remaining ½ tbsp vegetable oil. Once hot, add the onions. Cook, stirring, until they start catching on the pan and softening.

3. Once the onions are beginning to brown, add the grated garlic, grated root ginger, and the remaining 1 tsp turmeric, 2 tsp chilli powder, and 2 tsp garam masala. Stir well, then add the cauliflower florets and tomato purée. Mix well.

4. Pour in the tinned tomatoes and coconut milk.

5. Meanwhile, cook the rice according to the pack instructions.

6. Keep simmering the curry on a medium heat until thickened and glossy. Add the tempeh back into the pan and stir briefly.

7. Serve the curry on top of the rice and garnish with freshly chopped coriander.