Step 1

Cook aromatics: In a large skillet, heat 1 tablespoon of grapeseed oil over medium heat. Add onion and cook until golden-brown around the edges, about 5 minutes. Add another 1 tablespoon of grapeseed oil, 4 tablespoons of curry paste (see note 1), garlic, and ginger. Cook, stirring constantly, for 1 minute.

Step 2

Simmer curry: Pour in the coconut milk and water. Stir to mix. Let gently simmer for 10 minutes for the flavors to meld.

Step 3

Add veggies: Taste curry after simmering and add more curry paste to taste (for milder curry pastes, you'll likely need to add 1 to 2 tablespoons). Add snap peas, bell pepper, tamari and sugar. Cook until veggies are tender, about 3 minutes.

Step 4

Sear halloumi: Meanwhile, in a non-stick frying pan, heat the remaining ½ tablespoon (or 1½ teaspoons) grapeseed oil over medium-high heat. Once hot, spread halloumi slices in a single layer and cook until golden brown, about 1 to 2 minutes per side.

Step 5

Finish curry and assemble: Remove from heat. Stir in lime juice and cilantro. Taste and adjust seasonings if needed. Top the curry with the seared halloumi cheese and fresh garnishes (see note 3), if using. Spoon over rice.