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In a small pot or bowl mix together the chilli powder, turmeric and garam masala.
Heat a tablespoon of oil in a large high sided pan over a medium flame.
Add the sliced onion and cook for a couple of minutes or until just starting to brown.
Add the garlic and ginger and cook for another minute.
Stir in the cubed halloumi and leave to brown, turning so it browns evenly.
Once golden, stir in the spice mix and the tomato puree then toss in the chopped cauliflower and stir to coat.
Tip in the tinned tomatoes, breaking up if whole, then stir in the coconut milk.
Bring up to the simmer then turn down and pop a lid on for 5 minutes.
Remove the lid and cook for another couple of minutes to thicken the sauce and ensure the cauliflower is cooked through.
Stir in a handful of chopped fresh coriander, taste to see if the curry needs any salt and pepper.
Serve, piping hot, over rice with a dollop of Greek yoghurt, more fresh coriander, poppadoms, naans, you decide.