Halloumi Chickpea & Potato Spinach Curry

Ingredients

• 1 tbsp rapeseed or olive oil
• 1 onion, finely diced
• ¾ carrot, finely diced or grated
• 1 pepper, finely diced
• 1 garlic clove, crushed
• 1–2 tsp mild salt-free curry powder
• ½ tsp ground cumin
• 1¾ potatoes, cut into 2cm chunks
• ½ x 160g tin chickpeas, ideally no-added-salt, drained and rinsed
• ½ x 160g tin chopped tomatoes, ideally no-added-salt
• 140ml water
• 60g frozen spinach or fresh spinach
• 60g halloumi, cut into small cubes or slices

Method

1. Heat the oil in a large pan. Add onion, carrots and pepper. Cook for 6–8 minutes until softened.
2. Add garlic, curry powder and cumin. Stir for 30 seconds.
3. Add potatoes, chickpeas, chopped tomatoes and water.
4. Simmer for 22–25 minutes, stirring occasionally, until the potatoes are soft. Add a splash more water if needed.
5. Stir in spinach and cook for another 3–4 minutes.
6. Remove babies portion now. Mash potato, chickpeas and veg to a safe texture.
7. In a separate dry frying pan, fry halloumi for 1–2 minutes per side until golden.
8. Serve the curry topped with halloumi for adults and the child aged 2–4 years. Adults can add chilli and black pepper at the table.