Step 1

In a large shallow casserole or frying pan, fry the halloumi until golden. Spoon onto a plate and set aside.

Step 2

Heat the oil in the same pan and gently fry the onions, garlic and ginger until soft.

Step 3

Add the spices and fry for a minute or two.

Step 4

Place the cauliflower florets in the pan and fry for 5 minutes.

Step 5

Add the passata, tomato puree and sugar and give it a stir. Simmer until the cauliflower is cooked (this usually takes about 10 minutes but you can test if its ready with a sharp knife).

Step 6

Stir in the yogurt and mango chutney, before adding the halloumi back into the pan to warm through. Scatter over fresh coriander before serving.