This gateway curry has entry-level spice for those just stepping into the fragrant world of Sub Continental cooking. Warm, golden rice is a fluffy side-kick to this meat-free halloumi and lentil sauce that simmers away to rich and fulfilling perfection in less than an hour.
Melt butter in a saucepan over medium heat until bubbling. Add cumin seeds and turmeric and stir for 30 seconds or until cumin seeds start to pop. Add rice and 310ml (1¼ cups) water and stir once to combine. Bring to the boil, cover with a lid and reduce heat to low. Cook rice for 15 minutes or until tender. While rice is cooking, continue with step 2.
Cut halloumi into 2cm pieces. Heat ½ the oil in a non-stick frypan over high heat. Add halloumi and cook, turning occasionally, for 3–4 minutes or golden brown. Remove from pan and set aside. While halloumi is cooking, continue with step 3.
Slice carrot into rounds. Peel and slice onion into half-moons. Drain lentils.
Add remaining oil and onion to pan over medium-high heat and sprinkle with salt. Cook, stirring occasionally, for 3–4 minutes or until onion starts to caramelise. Add curry leaves and Vadouvan curry blend and cook for 30 seconds or until fragrant.
Add coconut milk, lentils, carrot, crumbled stock cube and 125ml (½ cup) water and stir to combine. Bring curry to a simmer, reduce heat to medium-low and cook for 8–10 minutes or until sauce has reduced slightly and carrot is tender.
Stir baby spinach and halloumi through curry until spinach is wilted and season to taste. Divide rice between bowls and top with curry.