Step 1

• Pat haloumi dry then cut into bite-sized chunks.• Meanwhile, finely chop garlic.• Roughly chop tomato.

Step 2

• In a large saucepan, heat a drizzle of olive oil over medium-high heat.• When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a bowl.

Step 3

• Return the saucepan to high heat with a drizzle of olive oil.• Cook carrot & zucchini mix, until tender, 5-6 minutes.• Reduce heat to medium then add another drizzle of olive oil, mild North Indian spice blend, Mumbai spice blend, tomato and the garlic, and cook until fragrant, 1 minute.• Add coconut milk and the water, stirring to combine. Simmer until sauce is slightly thickened, 2-3 minutes.• Stir through cooked haloumi until warmed through,1-2 minutes. Season to taste.

Step 4

• Meanwhile, microwave mini flour tortillas on a plate in 10-second bursts until warmed through.• Divide one-pot haloumi and veggie curry between bowls.• Garnish with flaked almonds and serve with mini tortillas. Enjoy!