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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

  1. 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

  2. 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.

  3. Add the stock cube, garlic, ginger and spices and stir to ensure everything is coated.

  4. Add the tomatoes, coconut milk, chickpeas and the parboiled potatoes

  5. Stir well, cover, reduce the heat and cook for about 15 minutes. This is a good time to then cook the rice