Spiced Tomato Curry w Chickpea & Haloumi


2 tbsp olive oil

2 cloves garlic, finely chopped

2cm piece of fresh ginger, finely chopped (20grm)

1 small red chilli finely chopped

150g baby spinach

400g tinned chickpeas, rinsed and drained

410g Can Ardmona Whole Peeled Tomatoes

200g haloumi cut into 2cm dice

1 tsp brown sugar

1 tbsp garam masala

Salt & pepper to taste

1 cup Jasmine rice

Spiced Tomato Curry w Chickpea & Haloumi



Place rice in a small saucepan with add water (for every one cup rice, add two cups of water). Place a lid on the saucepan and bring pot to the boil. When it comes to the boil, remove lid, stir, put lid back on and cook on the lowest heat possible for approximately 10 minutes or until all water has evaporated.



In a medium pot, heat oil over medium-low heat and add garlic, ginger and chilli stirring for approximately 30 seconds or until just coloured. Add garam masala, chickpeas and haloumi and cook for 2-3 minutes to infuse spice flavours and to coat the chickpeas and cheese well.



Add sugar and tinned tomatoes and bring to the boil. Turn down and simmer gently for 7 minutes.



Add spinach, cover with a lid and cook until spinach has wilted (about 2 minutes). Serve curry with rice.


Happy Eating!