Halloumi & Mango Chutney Curry with Green Beans and Fluffy Rice

We love a good Halloumi Curry with Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Halve, peel and thinly slice the onion. Trim the green beans then chop into thirds. Peel and grate the garlic (or use a garlic press). Cut the halloumi in half through the middle, then cut into 2cm chunks.

Step 2

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Step 3

Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the green beans and stir fry until slightly browned and almost tender, 3-4 mins. Add half the garlic, cook for another 30 seconds, remove the beans to a large bowl.

Step 4

Add the tomato puree and remaining garlic. Stir and cook for 1 minute. Pour the passata and water (see ingredient list for amount) into the pan with the onion, bring to the boil then gently stir in three quarters of the mango chutney, all the green beans and all the halloumi. Add a grind of pepper, bring back to the boil again then reduce the heat to medium low. Simmer until the mixture has reduced slightly, 6-8 mins. Stir every couple of mins.

Step 5

While everything finishes cooking, put the rest of the mango chutney in a bowl and add the yoghurt and a grind of pepper. Stir together. Once the rice is cooked, fluff it up and spoon into bowls. Taste the curry and add salt and pepper if you feel it needs it, add a splash of water too if it's a bit thick for your liking. Spoon it on top of the rice and finish with a drizzle of creme fraiche. Enjoy!

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