Chickpea and Halloumi Curry
A Healthy, Hearty Warming Meal
Ingredients:
- Fairtrade olive oil
- 1 tbsp ground turmeric
- ½ lemon
- 1 red onion
- 1 large red pepper
- ½ head of cauliflower
- 200g halloumi
- 2 shallots
- 4 cloves of garlic
- 5 cm piece of ginger
- 2 tbsp curry powder
- 1 heaped tbsp garam masala
- 1 heaped tbsp paprika
- 400g tinned plum tomatoes
- 400g cooked Fairtrade Organic Chickpeas
- 400ml Ma’s Kitchen Organic Coconut Milk or Ma's Kitchen Reduced Fat Coconut Milk
- 1 tbsp Eswatini Hot Mango Chutney
- Kilombero Rice to serve
Method:
- Drizzle 1 tablespoon of olive oil into a large roasting tray, then sprinkle over a pinch of sea salt, black pepper and turmeric, then finely grate the lemon zest and squeeze in the juice.
- Peel and quarter the red onion and break up. Deseed and chop the pepper into chunks and place them in the roasting tray.
- Break the cauliflower into florets and cut the halloumi into 2.5cm cubes, then add to the tray and toss everything together. Roast on high heat until golden and cauliflower is almost cooked.
- Drizzle 1 tablespoon of olive oil into a large non-stick frying pan over a medium heat, fry chopped shallots, garlic, ginger, curry powder, garam masala and paprika and cook for 5 minutes, or until softened. Tip into a blender with the tinned tomatoes and blitz to a smooth sauce.
- Pour the sauce back into the pan, add the cooked chickpeas, most of the coconut milk and the hot mango chutney and simmer for 10 minutes, or until thickened.
- Add the roasted veg and halloumi, simmer for a further 10 minutes, then drizzle over the remaining coconut milk.
- Serve with Kilombero rice.