Halloumi Curry
Servings 2
Ingredients
- 1 block halloumi
- 400 g potato
- 1 onion diced
- 1 oxo stock cube crushed
- 1 clove garlic crushed
- 1 knob ginger grated
- 1 tsp mild chilli powder
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tin plum tomatoes or passata
- 1 tin chickpeas drained
- 200 ml alpro coconut milk
- 1 tbsp tomato puree
Instructions
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cut the potato into 1/2 inch cubes, and add to a large pan of water with salt to taste, and 1/2 tsp turmeric. Bring to the boil and boil for 7 minutes
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Meanwhile, cut the halloumi into chunks. Fry the chunks until they start to catch, then add the diced onion and cook over a low heat until it softens.
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Add the stock cube, garlic, ginger and spices and stir to ensure everything is coated.
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Add the tomatoes, coconut milk, chickpeas and the parboiled potatoes
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Stir well, cover, reduce the heat and cook for about 15 minutes. This is a good time to then cook the rice