Halloumi Curry with Zucchini & Chickpeas

Halloumi is great, coz it lasts so well! Same with coconut milk, so much flavour and it's long-lasting.

Durability:
4–5 days
Prep time:
15 mins
Cooking time:
40 mins
Total time:
55 mins
Prep and cooking time
55 mins

Ingredients

Servings:
Free of charge
0.75 pack rice, long grain (comes in 125 g boil-in-bags, 4 bags in a pack)
2 tblsp olive oil
1 pack halloumi cheese, cut into cubes
1 yellow onion, thinly sliced
2 tblsp ginger, fresh, grated
3 clove garlic (fresh or pressed in jar), finely chopped
2 tsp curry powder
1 tsp turmeric, ground
0.5 tsp chili flakes
1 zucchini, cut into 2-3 cm pieces (if the zucchhini is huge, you may need to use less)
1 can chickpeas, drained
1 can sweetcorn, drained
1 can coconut milk
1 pack fond du chef vegetable (concentrated vegetable broth)
1 tblsp red wine vinegar
1 lime, the juice
1 pot coriander, fresh, coarsley chopped

Tips!

Check out:

Instructions

  1. Boil rice.
  2. Fry halloumi in oil, take out of pan and set aside.
  3. Fry onion for a few mins. Add ginger, garlic, curry powder, turmeric, chili flakes and fry another couple of mins. Add coconout milk, vinegar, fond du chef veg, zucchini, chickpeas and sweetcorn. Add a little water if needed to cover.
  4. Simmer until zucchini is soft, but still has a bite to it. Taste and adjust.
  5. Take off the heat. Add the halloumi, lime juice and fresh coriander. Taste and adjust.
  6. Serve curry with rice.
Halloumi Curry with Zucchini & Chickpeas