Comforting vegetable curry

INGREDIENTS

2 potatoes, chopped

2 white onions, chopped

3 garlic cloves, crushed

1 tin coconut milk

1 tin chopped tomatoes

200g spinach

200g trimmed green beans, halved

100g frozen peas

400g halloumi, cubed into 5cm cubes

Salt to taste

1 tsp turmeric

1 tsp mustard seeds

1 tsp cumin seeds

1 small fresh red chilli, chopped

1 tsp honey

1 tbsp coconut oil

1 tbsp garam masala

Basmati rice to serve

METHOD

Start by adding the coconut oil, mustard and cumin seeds to a large saucepan and gently heat until the mustard seeds start popping

Add the turmeric, chilli and 1 tbsp coconut milk and gently heat for 1 minute

Then add the onions and garlic and cook for 2 minutes followed by adding the potatoes and green beans and cook for a further 2 minutes until the onions and potatoes have softened

Add the rest of the coconut milk, honey and chopped tomatoes and cook for 15 minutes

Add the frozen peas, spinach and garam masala and cook for another 4 minutes

At the same time in a separate frying pan, gently fry the halloumi until browned on both sides for about 4 minutes

Once the curry has finished cooking, add the halloumi to the curry and serve with rice