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Heat 1 tbsp olive oil in a pot over medium-high heat
Add the cumin seeds and mustard seeds and toast for about 1 minute, until fragrant and sizzling
Add the diced onion and 1 tsp turmeric, sauté until the onion softens and turns translucent
Stir in the canned tomatoes and coconut milk, bring to a gentle simmer and cook for about 20 minutes until the curry thickens and becomes aromatic
Stir in the tomato paste if using and simmer a few more minutes
Meanwhile, steam your rice and spinach
Pour hot water over sliced halloumi and let sit for 10 minutes, then pat dry
Fry the sliced halloumi in a pan with oil until golden and crisp on the edges
Spoon the curry over rice and spinach, then finish with the golden halloumi, toasted cashews, and chopped cilantro