Halloumi curry

Name: Halloumi curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: ['Indian']
Ingredients: 1 tbsp vegetable oil; 250g pack halloumi, cut into chunks; 2 onions, thinly sliced; 2 garlic cloves, grated; 3cm ginger, grated; 1 heaped tsp turmeric; 1 ½ heaped tsp chilli powder; 2 tsp garam masala; 1 Co-op British cauliflower, cut into small florets; 1 ½ tbsp tomato purée; 2 x 400g cans Co-op chopped tomatoes; 400ml Co-op coconut milk; Cooked Co-op basmati rice, to serve; Handful coriander leaves, chopped

https://www.coop.co.uk/recipes/halloumi-curry

Vegetarian

Try this easy curry - to make it healthier, use Co-op lighter halloumi and coconut milk

Feeds 4
Ready in 45 minutes

Each serving contains

Energy
41%
3412kj 814kcal
Fat
High 50%
34.8g
Saturates
High 120%
23.9g
Sugar
Low 18%
16.1g
Salt
High 38%
2.3g

% of adult’s reference intake | Carbohydrates per serving : 94g

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Ingredients
Method

Ingredients

1 tbsp vegetable oil
250g pack halloumi, cut into chunks
2 onions, thinly sliced
2 garlic cloves, grated
3cm ginger, grated
1 heaped tsp turmeric
1 ½ heaped tsp chilli powder
2 tsp garam masala
1 Co-op British cauliflower, cut into small florets
1 ½ tbsp tomato purée
2 x 400g cans Co-op chopped tomatoes
400ml Co-op coconut milk
Cooked Co-op basmati rice, to serve
Handful coriander leaves, chopped

Method

Heat the oil in a large pan over a medium-high heat. Fry the halloumi for 4-5 mins, until golden all over. Set aside. Add the onion and cook for 4-6 mins, until it starts to soften.
Stir in the garlic, ginger and spices, then the cauliflower, tomato purée, tomatoes and coconut milk. Simmer for 20-25 mins on a medium heat.
Stir the halloumi through the curry to warm through, then serve on the rice, garnished with the coriander.

This recipe is from MOB Kitchen