Halloumi curry
16
Points®
Total time: 1 hr 45 min • Prep: 1 hr 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Firm-textured halloumi works really well in this simple veggie curry.
Ingredients
Light Halloumi
250 g
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Garlic
2 clove(s)
Chilli, green or red
0.5 individual
Curry Powder
1.5 tablespoon(s)
Tinned Tomatoes
1 can(s), large
Vegetable stock cube
1 cube(s)
Green Beans
200 g
Chickpeas, cooked
1 can(s), large, drained
Brown rice, microwaveable
2 pouch(es)
Fat Free Natural Yogurt
100 g
Coriander, fresh
1 tablespoon(s)
Lime
1 medium
Instructions
1
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.
2
Meanwhile, cook the green beans in a pan of boiling water until just tender, then drain and set aside.
3
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.
4
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.
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