Haloumi & Kumara Korma

Steps

1. Preheat oven to 230°C. Bring a full kettle to the boil. Cook rice. Add rice, boiling water measure and a pinch of salt to a pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat, quickly lift lid and add peas. Cover and leave to steam for 5 more minutes, until rice is cooked through and peas are bright green and tender.
2. Prep & cook kumara. Toss kumara with a drizzle of oil on a lined oven tray and bake for about 15 minutes, until just tender.
3. Prep & start korma. Heat a knob of butter and a drizzle of oil in a fry-pan on medium heat. Cook onion, garlic and ginger for about 3 minutes, until softened. Add korma spices and tomato paste cook stirring for about 1 minute, until fragrant.
4. Add coconut milk and stock and bring to a simmer. Cook for 2-3 minutes, until slightly thickened. Stir through cooked kumara and haloumi and cook for 1-2 minutes, until haloumi is warmed through. Stir through vinegar and tomato sauce and season to taste.
5. Prep kachumber. Toss tomato, cucumber and coriander in a bowl with a drizzle of olive oil and vinegar and season to taste. Leave coriander out for little foodies.
6. Serve rice and korma with kachumber.