Pour 6 dl of water into a pot and bring to a boil. Meanwhile, rinse the rice in a colander under cold water. Once the water starts boiling, add salt, pour in the rice, reduce the heat, and cook on low heat for 11–12 minutes.

Peel the onion and garlic, chop finely, and grate the ginger.

Rinse the spinach in a colander under cold water and let it drain.

Cut the halloumi cheese into cubes.

Heat the oil in a pan over medium-high heat. Add the cheese and fry for 2–3 minutes until golden, then transfer to a plate.

Heat the oil in the same pan over medium-high heat. Add the onion and ginger and sauté for 3–4 minutes. Season with salt, black pepper, ground cumin, curry powder, cinnamon, and a splash of vinegar.

Pour in the coconut cream, rinse the can with water, and add it to the pan.

Stir in the spinach and the fried cheese. Bring to a boil, then simmer over low heat for 5–8 minutes, stirring occasionally.

Add a splash of lime juice.

Serve the rice with the halloumi mixture on plates and enjoy.