Heat two tablespoons of oil in a large pan over medium heat. Add the onion and cook for 8-10 minutes until softened. Then add the garlic and ginger and cook for a further 2 minutes until fragrant.

Add the tomato purée and spices with a small splash of water and stir to create a paste. Fry for a couple of minutes, until the purée turns a deep red colour and everything smells fragrant.

Pour in the chopped tomatoes and peas with a pinch of salt, stir to combine, and cook for 8–10 minutes to let the flavours infuse -you want the peas to turn from a vibrant green to a more muted green.

In a separate non-stick frying pan, heat a little oil over a medium heat and lightly fry the halloumi cubes for 2–3 minutes on each side until golden.

Pour the butter beans and their bean stock into the tomato sauce, stir, combine and simmer gently for 3–4 minutes to warm through. Then add the fried halloumi and fold it gently into the sauce.

Stir in 1–2 tablespoons of yogurt (depending on how creamy you like it) and a teaspoon of mango chutney for sweetness. Check seasoning and adjust to taste.

Serve into bowls with cooked rice or naan. Finish with fresh coriander and, if you like, a sprinkle of nigella seeds.