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Coconut Curry with Halloumi Crust
Servings
2
Prep time
10 minutes
Cook time
20 minutes
Creamy, rich and full of flavour thanks to our Golden Coconut Curry Simmer Sauce. This chickpea and spinach curry comes together in minutes, before getting levelled way up with a crispy, golden halloumi crust topper. It’s indulgent, it’s impressive, and it’s stupidly easy. Weeknight win.
Ingredients
- For the curry
-
1 jar Golden Coconut Curry Simmer Sauce
-
300g chickpeas, drained and rinsed
-
100g fresh spinach
- For the halloumi top
-
150g halloumi, grated
-
Greaseproof baking paper
Directions
1
Preheat your oven to 200°C (fan).
2
Line a tray with baking paper and spread the grated halloumi into a thin, even circle.
3
Bake for 15-20 minutes, or until golden, crisp and bubbling.
4
Set aside to cool slightly, it will firm up and lift cleanly from the paper.
5
Whilst that’s cooking, grab your pan and pour in a jar of Golden Coconut Curry Simmer Sauce, before stirring through chickpeas.
6
Bring to a gentle simmer and cook for 10 minutes, allowing the sauce to thicken.
7
Stir in the spinach and cook for 1–2 minutes until wilted.
8
Once done, divide the curry between two bowls.
9
Carefully peel the halloumi crust from the baking paper.
10
Place it on top of each bowl like a crispy, cheesy crown.
11
Crack through it with your spoon. Enjoy.
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