1. If you have time, soak the cashews in a bowl of cold water for 4 hrs to overnight. This isn’t essential but you get a creamier curry if you soak the cashews.
2. Drain and roughly chop the blocks of halloumi. Warm a deep frying pan over a medium heat for 2 mins, then add ½ tbsp oil and the chopped halloumi. Fry, turning every so often, for 3-4 mins till golden brown.
3. While the halloumi fries, peel and finely chopped the onion. Dice the tomatoes. Scoop the halloumi out of the pan and set aside on a plate or in a bowl. Add another ½ tbsp oil to the pan and add the onion and tomatoes. Season with a pinch of salt and fry stirring often, for 8-10 mins till the veg are soft and glossy.
4. While the veg fry, scrub and trim the beetroot, then peel and roughly chop it (beetroot likes to stain things purple, so chop it on a plate or a board you can wash straight away, and wear gloves and an apron to protect your fingers and clothes). Peel and crush or grate the garlic cloves. Peel and grate the ginger.
5. Stir the garlic and ginger into the veg in the pan with 2 tsp korma masala spices. Cook and stir for 1 min.
6. Tip the beetroot into the pan. Pour in the cashew drink. Stir, pop on a lid and bring to the boil. When it’s boiling, turn the heat down a little and simmer for 30 mins. Stir now and then.
7. While the beetroot cooks, rinse the rice well under cold water. Tip into a medium-sized pan and add 600ml boiling water and a pinch of salt. Cover with a lid, bring to the boil, then turn the heat right down and very gently simmer for 25 mins till the rice is tender and has absorbed all the water. When the rice is cooked, take it off the heat and leave in the pan, lid on, for 5-10 mins till the rice is fluffy.
8. When the beetroot has cooked for 30 mins, add the halloumi to the pan. Drain the cashews and add them, too. Leavbe the lid off the pan and simmer for a further 15 mins. stirring every couple of minutes. The beetroot should be tender when pierced with a fork and the sauce thickened and reduced.
9. Taste the curry and add a pinch more salt if you think it needs it. Divide the rice between 4 warm bowls and top with the curry. Serve garnished with coriander leaves.