Dinner
Halloumi & Chickpea Curry
Recipe by Nutritiously Naughty
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If you’re into fusion food or quick and easy curry recipes this is one for you! I love halloumi although was a bit sceptical if this would work but it is so delicious, similar to using paneer.
Compatible with
Allergies
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Contains Peanuts
Tip: Allergy Advice
This dish contains the following allergens: Peanuts
Cooking mode
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- 225g halloumi
- 1 tbsp garlic infused olive oil
- 4 spring onions
- 1 red chilli
- 1 red pepper
- 1 medium carrot
- 200g tinned chopped tomatoes
- 400g tinned chickpeas, drained and rinsed
- 250ml light coconut milk
- 1 tsp ground turmeric
- 1/2 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp smooth peanut butter
- 1 tbsp tamari
- 1 Juice of lime
- Coriander
Utensils
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Step 1
Heat the wok over a medium heat with 1 tsp of the oil
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Step 2
Cut the halloumi into 1cm chunks and stir-fry for 5 minutes until golden brown
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Step 3
Put the halloumi to one side
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Step 4
Add the remaining oil to the wok
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Step 5
Finely chop the spring onions and chilli, then stir-fry for 2 minutes
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Step 6
Add the carrot and pepper, cut into 2cm chunks, stir-fry for another 2 minutes
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Step 7
Add the tomatoes, coconut milk, peanut butter and spices
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Step 8
Cover and simmer for 10 minutes, stirring every few minutes
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Step 9
Remove the lid and simmer for a further 5 minutes, continue stirring
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Step 10
Remove the wok from the heat and stir through the halloumi (until heated) tamari, lime and coriander
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Step 11
Serve over rice
