Ingredients
- 2 x 180g Cyprus Style Haloumi, sliced
- 2 tbsp Butter Chicken Curry Paste
- 4 Garlic cloves, finely chopped
- 1 inch Ginger, grated
- 240g Coconut Cream
- 80g Spinach leaves
- 400g tin Chickpeas, drained
- Rice
- 1 Lime
- Coriander, garnish
Butter Haloumi Curry
- In a large pan over low heat, combine curry paste, garlic and ginger.
- Once the curry paste mixture is heated through, add coconut cream and stir well to combine.
- Stir in spinach and chickpeas. The spinach will wilt in the remaining cooking time.
- 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 with rice and garnish with coriander and a wedge of lime.
