Fry the halloumi: Start by frying the halloumi until it's browned on all sides. Scoop out and place on a plate while you make the rest of the curry.
Start the sauce: Heat the oil and add the onion, fry for 5 minutes until beginning to soften then add the garlic, ginger, pepper and chilli and fry for another 5 minutes. Add all the spices and the potato and stir to coat everything.
Finish the sauce: Pour in the chopped tomatoes and bring to a simmer. Cook for 15 minutes until thickened, taste and check for seasoning.
Serve: Stir through the halloumi and cook for another couple of minutes before serving with rice and naan.
Nutrition information is an estimate and will vary depending on the exact ingredients used.