Easy Baked Haloumi and Tomato Curry

Nutrition per serve

Ingredients

• 125g brown rice
• 1clove garlic
• 1pcs capsicum
• 180g haloumi
• 400g diced tomatoes
• 20g Sri Lankan curry powder
• 150g green beans
• 40g roasted cashews
• 1pcs long green chilli
• 1pcs lime
• 5ml sugar

Method

1. Step 1 — Cook brown rice
   Preheat the oven to 200C, fan-forced. Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Start prep
   While the rice is cooking, crush or finely chop the garlic. Thickly slice the capsicum. Cut the haloumi into bite-sized pieces.
3. Step 3 — Bake curry sauce
   Combine the garlic, capsicum, haloumi, tomatoes, curry powder, 1 tsp sugar and 250ml (1 cup) water in a medium ovenproof dish. Bake for 20 mins.
4. Step 4 — Finish prep
   Meanwhile, trim the beans and halve on an angle. Coarsely chop the cashews. Thinly slice the chilli, discarding the seeds if less heat is desired (you can omit the chilli if preferred). Cut the lime into wedges.
5. Step 5 — Bake beans
   Once the curry has been baking for 20 mins, stir in the beans. Bake for a further 5 mins or until the beans are tender and the curry sauce is slightly reduced.
6. Step 6 — Get ready to serve
   Taste the curry, then season with salt and pepper. Divide the rice and curry among bowls. Scatter with the cashews and chilli. Serve with the lime wedges.

Allergens

Milk, Sulphites, Cashew