This vegetarian Thai red curry is fragrant and spicy and it is the perfect recipe to warm you up after a long day of outdoor activities. This makes a filling meal served with naan bread on the side.
Heat 2 tablespoons of olive oil in the pan over a
Fry the peppers and the halloumi until the peppers
have softened and the halloumi is golden on both sides
(turn over the halloumi during cooking). Remove the
peppers and the halloumi from the pan and set aside.
Dice the onion and add another 1-2 tablespoons of
oil to the pan if needed and allow to warm. Fry the onion
until softened and then add the curry paste and stir well
to coat the onions.
Add the chickpeas, coconut milk and tomato passata
to the pan and stir well.
Return the peppers to the pan, so that they can
absorb the flavour of the sauce while cooking. Simmer
the curry on a medium heat for about 15-20 minutes. If
the sauce seems too thin, add 1 tablespoon of cornflour
mixed with 2 tablespoons of water to the sauce and stir
in well to thicken.
Once the curry is thoroughly heated, serve with the
pan-fried halloumi on the side (or mix it into the sauce if
Recipe by Coco Cami