Preheat the oven to 200°C/180°C fan. Rinse the rice in a sieve under cold water until the water runs clear. Place the rice in a pot and cover it in enough water to soak. Set aside. Peel and finely chop the onion. Chop the pepper into rough chunks. Chop the halloumi into 1cm thick slices. Slice the chilli finely.

Rinse and drain the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

Meanwhile, chop the broccoli into florets. Place the broccoli on a baking tray. Drizzle with oil and season with salt. Roast for 15-20 min until tender and starting to char.

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion and pepper with a pinch of salt and fry for 5 min until softened. Once softened, add the halloumi and fry for 4 min further until the halloumi is golden.

Add the ginger garlic paste, garam masala, turmeric and a pinch of chilli powder (spicy!). Fry for 1 min until fragrant. Add the coconut milk, vegetable stock cube, honey and chopped tomatoes. Reduce the heat to low and simmer for 10 min. 

Sprinkle the chilli slices (spicy!) over the broccoli.  Serve the curry over the rice with the broccoli alongside. Garnish with the fresh coriander leaves.