Heat tbsp of coconut oil in a large pan and add onions. Cook on low heat for 5-7 mins until onions are soft and showing some colour.

Whilst onions are frying, in a large bowl, coat halloumi with cumin, turmeric, coriander and mild chilli powder, the set aside.

When onions are cooked, add garlic and ginger paste, fry for 2 mins, before adding cardamom pods, cumin, turmeric, chilli powder and coriander. Stir everything together before adding chopped tomatoes and a splash of water. Bring pan to a rapid simmer and cook for 10 mins until tomatoes have broken down, creating a gravy.

After cooking gravy for 10 mins, remove from heat, leave to cool for 5 mins, then transfer to a blender and blitz until smooth. Transfer blended sauce back to pan and add light coconut milk, salt, garam masala and honey. Stir everything together, bring pan to a simmer and cook for 15-30 mins until sauce thickens.

Meanwhile, heat coconut oil in a separate non-stick pan and add spiced halloumi. Fry for 5-10 mins, until halloumi is crispy, then transfer to curry sauce. Stir everything together, continue to simmer until curry reaches desired consistency, then you’re ready to serve.