Thai Chickpea Curry
A great low carb winter warmer. I love to eat this dish with the change of the seasons. Chickpeas are a great source of plant based protein and are also packed with nutrients and fibre. This is an ideal for those steady winter rides.
1 block of halloumi cheese, cut in to 2 cm slices 1 white onion, diced Handful of cherry tomatoes, halved 2 tbsp of a good quality Thai green curry paste 2 cloves of garlic, crushed 1 thumb sized piece of ginger, grated 1 red chilli, deseeded and finely sliced 1 tin of coconut milk 1 tin of chickpeas 1 tsp fish sauce 1 tsp sugar 1 lime, juiced Handful of green beans Handful of baby leaf spinach Picked coriander leaves
Griddle the halloumi on both sides until charred.
In a separate pan, sweat the onion in coconut oil until translucent. Add the cherry tomatoes for a few minutes, then add the curry paste. When it smells fragrant after a few minutes, add the garlic, chilli and ginger. After a minute add the coconut milk, chickpeas, sugar, lime juice, fish sauce and a pinch of salt. Turn the heat to low and bubble gently until the curry has thickened slightly.
Add the green beans and spinach for the final couple of minutes. Check the seasoning, then serve the curry in bowls topped with the griddled halloumi and coriander leaves.