Fill and boil your kettle. Trim the top off the onion squash and slice it in half. Scoop out the seeds and cut the squash into 1-2cm chunks (no need to peel it unless you want to). Peel and thinly slice the onion. Pour 1 tbsp olive oil into a large pan and warm to a medium heat. Add the onion and squash. Season with salt and pepper and fry for 10 mins, stirring occasionally, till slightly softened.

Meanwhile, peel and finely chop the garlic. Peel and grate the ginger. Halve the chilli and flick out the seeds and pith if you prefer less heat. Finely chop the chilli. Peel the turmeric and finely grate it (see our tip above). Roughly chop the tomatoes.

When the squash and onion have cooked for 10 mins, add the garlic, ginger, chilli and turmeric to the pan. Tip in 1 tbsp each garam masala and black mustard seeds. Stir and fry for 2 mins, till the pan smells aromatic.

Slide the tomatoes into the pan. Crumble in the coconut cream and stock cube. Pour in 300ml boiling water. Bring to the boil, pop on a lid, then reduce to a simmer and cook for 20 mins.

Meanwhile, tip the rice into a small pan and pour in 300ml boiling water. Add a pinch of salt, cover and bring to the boil, then turn the heat down and simmer for 8 mins till all the water has been absorbed. Take the pan off the heat and let it sit, lid on, for 3-5 mins to finish cooking the rice.

Chop half the block of halloumi into small bite-sized chunks. When the curry has cooked for 20 mins and the squash pieces are tender, add the halloumi and baby leaf spinach to the pan. Stir and cook for 5 mins to wilt the spinach.

Taste the curry and add a pinch of salt if you think it needs it. Divide the rice between a couple of plates, top with the curry and serve.