Halloumi and Chickpea Curry with Veggie Rice

Halloumi and Chickpea Curry with Veggie Rice

Ready in 40 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, December 9, 2018.



  • 1 cup basmati rice
  • 1½ cups water
  • 1 carrot
  • ½ pack baby spinach


  • ½ brown onion
  • 1 pack halloumi cheese
  • 1 can chickpeas
  • 2 Tbsp halloumi curry paste
  • 1½ tsp grated ginger
  • 1½ cups GF veggie stock
  • 1 pack tomato paste
  • 1 tsp sweet chilli sauce
  • 150g yoghurt


  • 1 Lebanese cucumber
  • tomato


  1. Cook rice Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to low and cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Prep rice veggies and curry Grate carrot; thinly slice spinach and onion; dice halloumi cheese 2cm. Set all aside. Drain chickpeas, then toss in a medium bowl with curry paste and ginger.
  3. Cook curry Heat a knob of butter in a large fry-pan on medium heat. Cook onion for 3-4 minutes, until soft but not coloured. Add chickpea mixture and cook for 3-4 minutes, until fragrant.
  4. Add halloumi cheese, stock, tomato paste and sweet chilli sauce and stir to combine. Bring to a simmer, then reduce heat to low-medium and simmer for about 4 minutes, until the sauce has thickened slightly. Remove from heat, stir through yoghurt and season. Make sure to remove pan from heat before adding the yoghurt, otherwise it may split.
  5. Finish rice and salsa Add carrot and spinach to pot with cooked rice, then season and mix to combine. Dice cucumber and tomato 1cm, then place in a small bowl. Toss and season
  6. Serve rice topped with curry and salsa.

Nutritional Information

Energy 1988 kj
475 kcal
Protein 22.9g
Carbohydrate 59.0g
Fat 15.0g