Halloumi and Chickpea Coconut Curry

A hearty vegetarian curry with salty halloumi chunks, chickpeas and spinach in a spiced coconut broth.

SHOPPING LIST

• halloumi250g
• chickpeas2 tins
• coconut milk400ml
• spinach150g
• onion1
• garlic clove3
• ginger20g
• curry powder2 tbsp
• tomato puree2 tbsp
• vegetable oil1 tbsp
• basmati rice300g

METHOD

1. 1Drain and rinse the chickpeas, then cut the halloumi into 2cm cubes.
2. 2Fry the halloumi in dry pan until golden on all sides, then set aside.
3. 3Chop the onion, garlic and ginger finely, then sauté in oil for 5 minutes.
4. 4Add the curry powder and tomato puree and cook for 1 minute.
5. 5Pour in the coconut milk and add the chickpeas, simmer for 10 minutes.
6. 6Stir in the spinach until wilted.
7. 7Add the fried halloumi and heat through for 2 minutes.
8. 8Serve with cooked basmati rice.

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