1 large, thinly sliced
2 clove(s), finely chopped
Fresh red chilli
½ whole, deseeded, finely chopped
1 tbs, mild variety
Canned diced tomatoes
1 can(s), (400g)
Vegetable stock cube
1 individual, to make 300ml of gluten free vegetable stock
150 g, cut into 3cm cubes
Chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (400g)
Brown basmati rice, boiled
1½ cup(s), (255g)
99% fat-free plain yoghurt
2 tbs, to serve
1 medium, wedges to serve
2 x 3 second spray(s)
- Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, stirring, for 6-8 minutes or until soft. Add garlic, chilli and curry powder and cook, stirring, for 1 minute or until fragrant. Stir in tomatoes and stock and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes. Remove from heat.
- Meanwhile, cook beans in a small saucepan of boiling water until just tender. Drain and set aside.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook haloumi, stirring, for 2-3 minutes or until golden. Gently stir haloumi, chickpeas and beans into curry. Return pan to a low heat and cook for 6-8 minutes or until chickpeas and beans are warmed through. Season with salt and pepper.
- Heat rice in a microwave-safe container on high for 2 minutes, then divide among bowls. Top with curry and yoghurt and serve sprinkled with coriander. Serve with lime wedges.