Calorie controlled cooking spray
1 large, finely sliced
2 clove(s), finely chopped
Chilli, Green or Red
½ individual, red chilli, deseeded and finely chopped
1 can(s), large
Vegetable stock cube(s)
1 cube(s), 300ml
200 g, trimmed
1 can(s), large, drained
Brown rice, Microwaveable
Fat Free Natural Yogurt
1 medium, wedges to serve
- Mist a large nonstick pan with cooking spray and set over a medium heat. Add the onion and cook for 6-8 minutes, until soft. Stir in the garlic, chilli and curry powder, and cook for another minute. Stir in the tomatoes and stock, then bring to a simmer and cook for 15 minutes. Remove from the heat.
- Meanwhile, cook the green beans in a pan of boiling water until just tender, then drain and set aside.
- Meanwhile, mist a nonstick frying pan with cooking spray and set over a high heat. Add the halloumi and cook for 2-3 minutes, stirring, until golden. Gently stir the halloumi, chickpeas and green beans into the curry, then return the pan to a low heat and cook for 6-8 minutes until the chickpeas are warmed through and the beans are tender. Season to taste.
- Prepare the rice to pack instructions, then divide between bowls. Top with the curry and yogurt and serve garnished with the coriander, with the lime wedges on the side.