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kendal.luskie
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Before you start, bring a medium pot of hot salted water to the boil.
Cook rice in boiling water for about 20 minutes, until tender. Drain and return to pot. Keep warm.
Prep haloumi and set aside. Prep onion, carrot, capsicum, garlic, tomatoes and spinach.
Heat half the oil in a large fry pan on medium-high heat. Cook haloumi for 1-2 minutes each side, until golden brown. Transfer to a medium bowl and return pan to heat with remaining oil.
Add onion, garlic and capsicum to pan and cook for about 5 minutes, until softened. Add tomato curry blend, cornflour, carrot and salt and cook for about 30 seconds, until fragrant. Add stock and tomatoes and bring to a simmer. Simmer for 5 minutes, until reduced.
Remove curry from heat and stir through spinach to wilt. Fold through haloumi and yoghurt and season to taste with salt and pepper.
Serve rice topped with curry, cashews and mint.