Ingredients
Serves 1
1 1/2 tsp coconut oil
100g halloumi, cut into bite-sized chunks
1/2 onion, peeled and finely chopped
1 garlic clove, peeled and crushed
10g ginger, peeled and grated
1 tsp curry powder
150g tinned chopped tomatoes
100g frozen peas
50g yoghurt, such as Greek, natural or soya
1 small bunch coriander, chopped
Method
Heat the coconut oil in a wok or deep frying pan over a high heat. Add the halloumi and fry for 2-3 minutes until golden. Remove the halloumi from the wok with a slotted spoon and set aside.
Add the onion, garlic and ginger to the pan and fry until soft. Add the spices, fry for a minute then add the chopped tomatoes. Cook gently for 5 minutes then return the halloumi to the pan. Add the peas and a splash of water, cook for 3-4 minutes then remove from the heat and transfer to a serving bowl. Serve with the yoghurt and coriander.
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