Halloumi curry

🥘 Ingredients

• courgettes 1 kg
• onions 2
• peppers 600 g
• olive oil 2 tsp
• paprika 2 tsp
• salt
• pepper
• vegetable oil 1 tbsp
• vegetable oil
• garlic 3 cloves
• curry powder 2 tbsp
• flour 2 tbsp
• coconut milk 400 g
• salt ½ tsp
• rice 200 g

1. 1

   To make the roast vegetables, preheat the oven to 220°C/200°C Fan/Gas 7.
2. 2

   Cut into 3 cm chunks courgettes , onions , cut into wedges, and peppers , seeds removed and cut into 3 cm pieces. Put all of the vegetables on a large baking tray. Drizzle over the olive oil and sprinkle with the paprika . Season with salt and pepper and toss well to coat. Roast for 45 minutes , turning the vegetables halfway through roasting, or until softened and cooked through. Set aside.
3. 3

   To make the curry, heat 2 teaspoons vegetable oil over a high heat in a large, deep frying pan. Add the halloumi cubes. Cook for 5–10 minutes until golden all over. Carefully remove from the pan and set aside.
4. 4

   Reduce the heat to medium and add the remaining vegetable oil to the pan along with the garlic , curry powder and half of the roast vegetables (set aside the remaining roast vegetables for another recipe in this meal plan). Cook for 3–4 minutes , stirring often, until the garlic has just softened.
5. 5

   Sprinkle the flour over the vegetables and stir for a further 2–3 minutes until everything is coated. Add the coconut milk and salt and stir well. Put the lid on, turn the heat down to low and cook for 5 minutes until the sauce is thickened. Return the halloumi to the pan and cook for a further 5 minutes until heated through. Serve immediately with the rice .