
Chickpea and Haloumi Curry
Ingredients:
Curry:
1 can Chickpeas
400g Tomato passata or crushed tomatos in can
100g Haloumi
1 Onion
1 Garlic
1 tbs olive oil
½ tsp Cumin
¼ tsp Cayenne powder
½ tsp Coriander powder
Salt to taste
Yoghurt Sauce:
Fresh Coriander to garnish
½ cup Greek Yoghurt
Salt to taste
Cumin powder to taste
Directions:
Chop the onion, haloumi and garlic.
Heat a saucepan with some olive oil.
Add the onion and sauté until soft.
Add the garlic for a minute and then the spices cumin, coriander, cayenne and salt and cook for 1 minute.
Add the Passata sauce and chickpeas and simmer for 10 minutes.
Add the haloumi and simmer for a further 5 minutes.
Whilst curry is cooking, add the cumin and salt to the yoghurt and stir through.
Wash the coriander and remove the stems, keeping the leaves for garnish.
Serve your curry into individual bowls and top with yoghurt and coriander.