Spice up your Monday evening with this delicious halloumi curry.
SERVES 4 READY IN 45 MINUTES
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.
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