3 tbsp rice bran oil
1 onion, finely chopped
4 cloves garlic, crushed
1 tbsp finely grated fresh ginger
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp Cayenne pepper
1/4 tsp ground cinnamon
1 tsp sea salt flakes
Freshly cracked black pepper
1 tbsp tomato paste
1 x 270g can coconut milk
2 cups vegetable stock
2 medium-sized potatoes, cubed (about 1.5cm size)
200g butternut pumpkin, cubed (about 1.5cm size)
200g cauliflower, cut into small pieces
2 vine tomatoes, roughly diced
12 stalks Tuscan kale, shredded
2 large handfuls baby spinach leaves
250g haloumi, cubed (about 1.5cm size)
Zest and juice from 1 large lime
Coriander leaves, to serve
Cooked basmati rice, to serve
Heat 2 tbsp oil in a medium-large sized, heavy-based saucepan over medium heat. Add onion and cook for 4-5 mins, stirring constantly, until onion is really dark and golden in colour (but not burnt - be careful!). Drop heat to low, add in garlic and ginger and cook, stirring, for 1 min. Add spices, stirring for 30 seconds until fragrant, then add tomato paste and stir well to combine.
Add coconut milk and vegetable stock, increase heat to medium-high and bring to the boil. Add salt and pepper. Drop heat to low and allow to simmer for 10 mins to let flavours develop. Add potato, pumpkin, cauliflower and tomato, turn heat back up to medium-high to allow curry to come to the boil, then drop heat down to low, pop a lid on the pan and allow to cook gently for around 20 mins or until veggies are soft.
Meanwhile, heat remaining 1 tbsp oil in a small frypan over medium-high heat. Add the haloumi to the pan and fry, stirring until golden and crispy (about 2 mins). Drain on paper towel.
To finish off the curry, remove from the heat. Stir through kale, pinach and lime zest and juice and allow to sit for 3 mins before serving to allow kale to wilt and just cook through. Stir through haloumi just before serving on top of rice. Top with coriander leaves.