A delicious and nutritious vegetarian alternative to butter chicken.

Difficulty
Medium
Prep time
10 mins
Cook time
25 mins
Makes
4 serves

Ingredients:

  • 1 tbsp coconut oil
  • 1 medium brown onion, diced
  • 2 tbsp minced garlic
  • 1/2 cup vegetable stock
  • 1½ cups tomato passata
  • 180g halloumi, cubed
  • 2 cans chickpeas, rinsed and drained
  • 1½ tsp mild curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 can coconut milk
  • Salt to taste
    To serve:

  • Fresh coriander, chopped
  • Greek Yoghurt
  • Lime wedges
  • Steamed rice

How to make:

  1. Heat oil in a heavy-bottomed pot over medium heat. Add onion and cook until translucent.
  2. Add garlic and all of the spices to the onions and cook, stirring frequently, until very fragrant (about 1 minute).
  3. Add the vegetable stock and stir, being sure to scrape all of the browned bits off the bottom.
  4. Add the tomato passata, coconut milk and chickpeas and stir until well combined. Bring to a simmer and cook for 10 minutes.
  5. Add the halloumi and cook for a further 15 minutes.
  6. Remove from heat and season with salt to taste.
  7. Serve rice and top with a spoonful of yoghurt and fresh coriander.

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