Step 1

Cut the haloumi into 1cm cubes. Toss in 1 tablespoon oil and all the dry spices.

Step 2

Heat the remaining oil in a large frypan over medium-high heat. Add the onion and garlic, and cook, stirring, for 1-2 minutes or until softened. Add the haloumi and curry leaves, and cook until haloumi is golden. Add the tomato and chilli flakes, then bring to the boil. Season to taste with salt and freshly ground black pepper. Stir in the pasta and cook until heated through.

Step 3

Remove from the heat and stir through the coriander. Divide among bowls and serve with naan and chutney.