Information
Serves 4
Prep time: 5min
Cook time: 25min
Ingredients
- 1 Tbsp vegetable oil
- 250g halloumi cheese
- 1 red bell pepper (sliced into strips)
- 1 yellow onion (small, finely chopped)
- 4 garlic cloves (grated)
- 1 tsp ginger (grated)
- 1/2 tsp chili flakes
- 2 Tbsp Thai curry paste
- 2 Tbsp double concentrated tomato paste
- 400g crushed tomatoes
- 400g chickpeas (drained)
- 3 Tbsp low sodium soy sauce
- 400g full fat coconut milk
- cilantro (chopped, for serving)
Methods
- Get your prep done before you start cooking. Deseed and slice the bell pepper into thin strips. Cut halloumi into bite-sized pieces. Finely chop the onion, grate the ginger and garlic cloves. Chop the cilantro.
- In a skillet or pan, heat oil over medium. Add halloumi and sear until golden all over, about 3-4 minutes. Remove from skillet.
- Add bell pepper and cook for about 5 minutes, or until it starts to soften. Add onion, garlic and ginger. Cook for 2 minutes. Stir in chili flakes, tomato paste and red curry paste. Add crushed tomatoes, chickpeas and soy sauce. Pour in coconut milk and bring to a boil. Simmer for 10 minutes.
- You can now cook your rice according the package instructions, if using.
- Stir in the halloumi and simmer for 1 minute to warm through. Serve over rice, garnished with cilantro. Pair with a cucumber salad. Enjoy!