Preheat your oven to 200°C (395°F) and line a baking tray with parchment paper. Cut the halloumi into 1-inch pieces and chop the bell pepper. Place the halloumi and pepper pieces into a bowl, add 1 tablespoon of tikka curry powder and the plain yogurt, then mix until everything is well coated in the spicy yogurt mixture.

Spread the marinated halloumi and bell pepper mixture from Step 1 in an even layer on the prepared baking tray. Roast on the top rack of the oven for 15-20 minutes, or until the peppers are tender and the halloumi pieces are golden and slightly crisp.

While the halloumi and peppers roast, heat the groundnut oil in a large pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until it turns slightly golden. Stir in the grated ginger and minced garlic, cooking for about a minute until fragrant. Sprinkle in 2 tablespoons of tikka curry powder and continue to cook for 30 seconds to unlock the spices' aroma.

Add the tomato paste to the pan and cook for 1 minute to deepen its flavor. Pour in the passata and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 15-20 minutes so the curry sauce thickens and the flavors meld together.

Stir the heavy cream into the thickened curry sauce. Gently mix in the roasted halloumi and peppers from Step 2. Let everything cook together for 1-2 minutes so the flavors combine, then turn off the heat. Top the curry with fresh cilantro leaves before serving. I like to use plenty of fresh cilantro here for a bright, fresh finish—don’t skip it if you love herbs!