Vegetarian

Halloumi and Pea Curry

Name: Halloumi and Pea Curry
Total time: 20 min
Yield: 1
Ingredients: 1½ tsp coconut oil; 100g reduced-fat halloumi, cut into bite-sized chunks; ½ onion, peeled and finely chopped; 1 clove garlic, peeled and crushed; 10g ginger, peeled and grated; 1 tsp curry powder; 1 pinch chilli powder; 150g tinned chopped tomatoes; 100g frozen peas; 50g yoghurt, such as greek, natural, soya; 1 small bunch coriander, chopped

20 mins

Ingredients

serving

1 serving

1½ tsp coconut oil
100g reduced-fat halloumi, cut into bite-sized chunks
½ onion, peeled and finely chopped
1 clove garlic, peeled and crushed
10g ginger, peeled and grated
1 tsp curry powder
1 pinch chilli powder
150g tinned chopped tomatoes
100g frozen peas
50g yoghurt, such as greek, natural, soya
1 small bunch coriander, chopped

Method

Heat the coconut oil in a wok or deep frying pan over a high heat. Add the halloumi and fry for 2-3 minutes until golden. Remove the halloumi from the wok with a slotted spoon and set aside.

Add the onion, garlic and ginger to the pan and fry until soft. Add the spices, fry for a minute then add the chopped tomatoes. Cook gently for 5 minutes then return the halloumi to the pan. Add the peas and a splash of water, cook for 3-4 minutes then remove from the heat and transfer to a serving bowl. Serve with the yoghurt and coriander.