top of page
About the Recipe
Ingredients
Allergens: Wheat and dairy free
2 potatoes
2 slabs of haloumi cheese
1 brown onion
1 can chopped tomatoes
Oil
1 can chickpeas
1 knob of ginger
1 tsp chilli powder
1 tsp ground cardamom
1 tsp ground coriander
1 tsp ground cumin
½ tsp garam masala
1 can coconut milk
Juice of 1 lemon
Equipment needed:
knife
chopping board
measuring tools
large pan
Preparation
Dice onion, potato and haloumi
Drain and rinse chickpeas
Grate ginger
Heat oil in large saucepan, add onion and cook for 5 minutes
Add potato and cook for another 5 minutes
Add haloumi and cook for another 3 minutes, then add all spices and cook for another minute
Pour in can of tomatoes and boil for 10-15 minutes
Add in coconut milk and lemon juice and simmer until all cooked
bottom of page