Roasted Cauliflower & Haloumi Korma with Basmati Rice & Cashews

Steps

1. Before you start. Preheat oven to 220°C (or 200°C fan bake. Bring a full kettle to the boil.
2. Cook rice. Add rice, boiling water measure and a pinch of salt to a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Place peas in a heat-proof bowl, cover with boiling water and cook for 12 minutes. Drain peas. After 12 minutes cook time, turn rice off heat, add drained peas and steam, covered, for another 5 minutes. Do not lift lid during cooking.
3. Prep & cook cauliflower. Prep cauliflower and toss with oil, a pinch of salt and mild curry spices on a lined oven tray. Roast in oven for 15-20 minutes, until golden.
4. Prep & cook curry. Prep onion, carrot and haloumi. Heat oil in a large pot on medium-high heat. Cook onion and carrot with salt for 3-4 minutes, until soft. Add haloumi and korma paste and cook for about 1 minute, until fragrant.
5. Finish curry. Add coconut milk, water measure and soy sauce to pot and bring to a simmer. Simmer for about 5 minutes on low-medium, until thick. When cauliflower is cooked, add to pot with curry. Season to taste with salt and pepper.
6. Serve. Rice topped with curry, yoghurt and cashew nuts.