Haloumi & Veggie Tikka Curry

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

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