Haloumi & Veggie Tikka Curry

• Heat a large frying pan over medium-high heat and cook the haloumi until golden brown, 3-4 mins. Set aside on a plate. • While the haloumi is cooking, finely chop brown onion and garlic. Roughly chop capsicum.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Add onion and capsicum and cook until softened, 4-5 minutes. • Add Mild North Indian spice blend, Mumbai spice blend and garlic and cook, until fragrant, 1 minute. • Add diced tomatoes with garlic & onion, the salt and simmer until slightly thickened, 1-2 mins. • Remove pan from heat and add the baby spinach leaves, Greek-style yoghurt and return haloumi to the pan. Stir until combined. Season to taste.