Halloumi & Chickpea Curry

Servings: 3

Prep time: 5 min

Cook time: 25 min

Total time: 30 min

Protein (per serving): 38.5g

Fibre (per serving): 20g

Cost (per serving): £1.62

Vegetarian

Ingredients

• 1.5 tbsp olive oil

• 2-3 cloves garlic

• 1 medium onion

• 1 block halloumi

• Dash turmeric

• 1-2 tbsp mild curry powder

• 1 can chickpeas

• 1 can light coconut milk

• Portion of rice

• Edamame or broad beans

• Green beans

• Mixed seeds/nuts to top

Instructions

1. Chop garlic and onion, add to pan with 1.5 tbsp of olive oil and heat at medium-high heat. Chop halloumi into slices or blocks, add to pan once garlic is browned slightly.

   
   

2. When halloumi is soften/slightly brown add turmeric, cumin and mild curry powder, allow to heat up.

   
   

3. Rinse chickpeas and add to pan. Add water until pan is about a third filled and stir, then add coconut milk and stir.

   
   

4. Reduce curry until thick. Meanwhile, cook rice in separate pan, and steam or boil vegetables.

   
   

5. When rice is cooked remove from pan and cook veg until soft. Top with seeds (optional) and serve with the curry.