Butter Haloumi Curry

1. In a large pan over low heat, combine curry paste, garlic and ginger.
2. Once the curry paste mixture is heated through, add coconut cream and stir well to combine.
3. Stir in spinach and chickpeas. The spinach will wilt in the remaining cooking time.
4. In a separate pan, grill sliced haloumi for 1-2 minutes on each side until brown and crispy.
5. Add the haloumi to the slightly reduced sauce and mix through. Serve with rice and garnish with coriander and a wedge of lime.