Halloumi and Kumara Korma on Jasmine Rice

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, covered, for a further 8 minutes. Do not lift lid during cooking.
2. Dice kumara 2cm and finely dice onion. Toss kumara with a drizzle of oil on prepared tray and bake for about 15 minutes, until just tender.
3. While kumara is cooking, heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook onion for 3-4 minutes, stirring often, until softened. Add korma paste and cook for a further 1-2 minutes, until fragrant. While onion cooks, dice courgette and halloumi 1cm and set aside.
4. Add coconut milk to curry and bring to a simmer. Add courgette to sauce and cook for 3-4 minutes, until courgette is just tender. Stir through cooked kumara and halloumi and cook for a further 1-2 minutes, until halloumi is warmed through. Stir through vinegar and season to taste.
5. While korma is cooking, dice cucumber and tomato 1cm. Toss with pumpkin seeds and a drizzle of oil in a medium bowl. Season to taste.
6. To serve, spoon cooked jasmine rice into each bowl and ladle over halloumi and kumara korma. Top with a handful of salad.