1kg/2lb 4oz courgettes, cut into 3cm/1¼in chunks
3 garlic cloves, crushed
2 onions, cut into wedges
600g/1lb 5oz peppers, seeds removed and cut into 3cm/1¼in pieces
½ of the batch-cooked roast vegetables (about 450g/1lb cooked weight), see above
400g tin reduced-fat coconut milk
2 tbsp plain flour
200g/7oz rice, cooked according to packet instructions, to serve
salt and ground black pepper
2 tbsp medium curry powder (see Recipe Tips)
2 tsp olive oil
2 tsp paprika
½ tsp sea salt
1 tbsp vegetable oil
450g/1lb halloumi, cut into 3cm/1¼in cubes