Start by preparing the butternut squash before prepping any other bits and roast in the oven for about 15 minutes or until ready to put in the curry.
Rice
Pour the rice into the saucepan, add double the amount of hot water (1 cup rice = 2 cups water), season with pinch salt, bring to the boil, cover, then reduce to low simmer for 12 minutes. Remove from heat once done leave covered.
Curry
While the rice is cooking, fry the onions in the olive oil for a few minutes until softened, stir in the garlic, ginger for a minute before adding the curry powder or paste, paprika, tomato puree, honey and the coconut milk. Season with 1/2 tsp salt and few turns black pepper.
Bring the pan to a simmer for cook for about 8 minutes or until the sauce has thickened and reduced. Now remove the butternut squash from the oven and add to the curry along with the cubed halloumi, garam masala and peas and continue cooking without a lid until the peas are hot and the butternut squash is fork tender, usually just a few more minutes then remove from the heat.
Garnish with fresh coriander, sprinkling of chili flakes, season with pinch salt and serve with rice.
Note: if you want a thicker sauce mix the cornflour with 1 tablespoon of COLD water and stir into the pan, keep stirring as it thickens the sauce then remove from the heat.
Flexitarian Option
Go vegan: swap the halloumi for tofu, or even cauliflower florets. Alternatively use any meat or fish if preferred. Paneer makes good alternative to halloumi if hard to find
Notes
Go vegan: swap the halloumi for tofu, or even cauliflower florets. Alternatively use any meat or fish if preferred. Paneer makes good alternative to halloumi if hard to find