Halloumi curry (V)

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:

1. 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.
2. 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.
3. Stir the halloumi through the curry to warm through, then serve on the rice, garnished with the coriander.