Ingredients
- 2 x 180g Cyprus Style Haloumi, sliced
- 2 tbsp butter chicken curry paste
- 4 garlic cloves, crushed
- 1 inch ginger, grated
- 240g coconut cream
- 400g tin of chickpeas, drained
- 2 handfuls spinach
- Rice
- Coriander, garnish
Butter Haloumi Curry
- In a pan over low heat, add curry paste, garlic and ginger. Mix to combine.
- Once the curry paste mixture is heated through, add in coconut cream and stir chickpeas and spinach into sauce until combined.
- In a separate pan, grill sliced haloumi for 1-2 minutes on each side until brown and crispy.
- Add the haloumi to the slightly reduced sauce and mix through.
- Serve over cooked rice and garnish with coriander and lemon.
