Halloumi Curry
This curry is quick and easy, making it the easiest weeknight dinner
Servings: 4 servings
Calories: 630kcal
Ingredients
- 1 tbsp butter
- 1 shallot or small onion, diced
- 2-3 garlic cloves, minced
- 1 tbsp ginger, minced
- 3 tbsp curry powder
- 1 ½ tbsp red curry paste
- 1 (400ml) can coconut milk
- 1 can chickpeas, drained and rinsed
- 1 tsp maple syrup
- 1 cup basmati rice, uncooked
- 1 package halloumi
- cilantro
Instructions
- In a large pan, over medium heat, melt butter. Saute shallot/onion until soft and fragrant. Add garlic and ginger, and cook for about 1 minute.
- Add curry powder and red curry paste. Stir well to combine. It will look dry, but that's okay.
- Add the coconut milk, and break up any chunks of spices that remain. Add the maple syrup.
- Bring to a simmer, and let gently simmer for 5-10 minutes or until thickened slightly.
- Cook 1 cup basmati rice according to the directions on the package.
- Meanwhile, pan fry the halloumi. Drain any liquid from the halloumi package, and cut into strips. In another large pan, over medium high heat add the halloumi (I don't usually use any fat to cook it, but you can if you'd like). It will start to release liquid, but that will burn off. Once one side is golden brown, flip and fry the other side until also golden brown. Remove from the heat, and cut into cubes.
- Once the curry is thickened, add the can of chickpeas and toss well to combine. Add salt and pepper to your taste preference.
- To serve, add rice to a bowl, a spoonful of curry on top, add some cubes of halloumi on top, and garnish with cilantro. Enjoy!
Nutrition
Serving: 1serving | Calories: 630kcal
