Superquick Chermoula Chickpea & Halloumi Curry
with Rice, Toasted Almonds & Yoghurt
- Milk
- Almond
Dive into bold flavours with tonight’s curry! Packed with warm spices and hearty chickpeas, it's served over fluffy rice and topped with crunchy slivered almonds and a dollop of creamy yoghurt. It’s a cozy, flavour-packed hug in a bowl!
Ingredients
1 packet
basmati rice
1
courgette
1 tin
chickpeas
1 sachet
chermoula spice blend
½ packet
tomato paste
1 packet
coconut milk
1 sachet
vegetable stock powder
1 packet
Baby Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
½ packet
Slivered Almonds
(Contains: Almond; )
1 packet
Halloumi
(Contains: Milk; )
Not included in your delivery
olive oil
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, slice courgette into thin rounds. • Cut halloumi into 1cm chunks. • Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi and courgette, tossing, until tender, 4-5 minutes. • Add chermoula spice blend, tomato paste and chickpeas and cook until fragrant, 1-2 minutes. • Add coconut milk, vegetable stock powder and the water, stirring, until slightly thickened, 2-3 minutes. • Stir through baby spinach leaves until wilted, 1-2 minutes. Season with salt and pepper to taste.
• Divide rice between bowls. Top with chermoula chickpea and halloumi curry. Drizzle over yoghurt and sprinkle over slivered almonds (see ingredients). Enjoy!
