Mild Halloumi, Potato, Coconut and Cashew Curry

Boil a full kettle. Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.

Quarter the salad potatoes (no need to peel). Cut any larger ones into 2cm chunks.

Pour the boiled water into a saucepan with ½ tsp salt and bring back to the boil on high heat.

Once boiling, add the potatoes, reduce the heat and simmer until just tender, 12-15 mins. Once cooked, drain in a colander.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While everything's cooking, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

Once cooked, pop the halloumi into a small bowl and set aside for later.

Meanwhile, halve, peel and chop the onion into small pieces. Crush the cashews in the unopened sachet using a rolling pin.

Return the (now empty) frying pan on medium heat with a drizzle more oil and a knob of butter (if you have any).

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

While the onion cooks, peel and grate the garlic (or use a garlic press).

Add the garlic and korma curry paste to the onion and fry for a further min.

Stir in the coconut milk, vegetable stock paste and water for the sauce (see pantry for amount). Simmer until lightly thickened, 2-3 mins.

Once the potatoes are cooked, add to the coconut curry. Stir in the halloumi and mango chutney and season with salt and pepper.

Make kid friendly: If your kids don't want the veg, then you can serve the kids curry portions before adding the spinach and peas.

For those who want the veg, add the peas and spinach to the curry a handful at a time until the spinach is wilted and piping hot, 1-2 mins.

Share the rice between your serving bowls.

Serve the curry on top of the rice.

Scatter the cashew nuts over the adult portions (and any kids' portions if they want them too!).