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Haloumi curry

Haloumi curry

Total Time
45 min
10 min
35 min


Brown onion

1 large, thinly sliced


2 clove(s), finely chopped

Fresh red chilli

½ whole, deseeded, finely chopped

Curry powder

1 tbs, mild variety

Canned diced tomatoes

1 400g can, (400g)

Vegetable stock cube

1 individual, to make 300ml of gluten free vegetable stock

Green string beans

200 g

Haloumi cheese

150 g, cut into 3cm cubes

Canned chickpeas, rinsed and drained

1 400g can, (400g)

Brown basmati rice, boiled

1½ cup(s), (255g)

99% fat-free, plain or natural yoghurt, unsweetened

100 g

Fresh coriander

2 tbs, to serve


1 medium, wedges to serve

Oil spray

2 x 3 second spray(s)


  1. 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.
  2. Meanwhile, cook beans in a small saucepan of boiling water until just tender. Drain and set aside.
  3. 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.
  4. 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.


To make this recipe vegan, use 250g extra-firm tofu, cut into 3cm cubes, instead of haloumi and serve with soy yoghurt. The curry will keep in an airtight container in the fridge for up to 2 days, or in the freezer for up to 1 month.