Cauliflower, chickpea and halloumi curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat a large, deep frying pan with 1 tbsp oil. Add spring onions and cook on medium heat. Grate the garlic and ginger directly into the pan and stir

Step 2

Add the curry paste to the pan along with the caulifloeer. Mix to coat then follow with the chickpeas and coconut milk. Stir and cook on a medium high heat for 10 minutes

Step 3

When the 10 minutes is almost up add the shredded greens. Once the greens are wilted, stir through the mango chutney

Step 4

At the same time, fry up some halloumi and add to the curry once crunchy

Step 5

Serve with rice or naan, finishing with some corriander and lime wedges to squeeze over the top