Low FODMAP and vegetarian chickpea, halloumi and spinach curry

I can’t believe how long it has been since I’ve posted a recipe! It’s honestly been months but I’ve been so busy with my job at the moment that I just haven’t had the chance. I am sorry to anyone that I’ve promised a recipe to though and it’s taken me this long.

Anyway, sorry about the absence but let’s get back to the recipes! Someone asked me for the recipe for this delicious Low FODMAP chilckpea, halloumi and spinach curry the other week and I’m super happy to share it with you guys.

This is a fairly new recipe for me because it was actually my friend that first made it for me. She discussed all the ingredients with me before I went for dinner and I couldn’t believe how amazing it sounded. Anyway, cut forward to a few months later and this amazing curry is a staple in my weekly meal plans! I probably have a bowl at least once a week.

I think the reason I love it so much is ow easy it is to make! It honestly takes about 20 minutes and you have a delicious home cooked, healthy low FODMAP curry to sit down and enjoy. Plus, it’s so versatile! I basically just end up throwing whatever veg I have in the fridge in and it always still tastes amazing!

So, let’s get down to it! Here is the recipe for the Low FODMAP chickpea, halloumi and spinach curry.

Low FODMAP chickpea, halloumi and spinach curry (serves 2-3)

You’ll need:

• 84g drained chickpeas
• 60g halloumi (cubed)
• 2 handfuls of washed spinach
• any other low FODMAP veggies (I often use carrots, baby cory, broccoli and green beans)
• 120g coconut milk 
• tin of chopped tomatoes
• 2 tsp curry powder (check it doesn’t contain garlic or onion as many do)
• a low FODMAP stock cube (I use OXO chicken)
• salt, pepper and chilli flakes to taste

Method:

1. Chop all of your vegetables into small chunks.
2. In a wok or large pan, soften the vegetables for 3-4 minutes in garlic oil. 
3. In another pan at the same time, gently fry the cubed halloumi until it begins to gain colour. 
4. Add in the chickpeas and halloumi.
5. Next add in the chopped tomatoes, coconut milk, curry powder, salt/pepper/chilli flakes and stock cube. Simmer for 10-12 minutes. 
6. Wash and add in the spinach. Allow the curry to simmer for a further 2-3 minutes until the sauce is the consistency you desire.
7. Serve hot with rice and any other low FODMAP equivalent (i sometimes have mine with buckwheat which is delicious).
8. Enjoy!

Thanks for reading my latest post and I hope you really enjoy making your very own Low FODMAP chickpea, halloumi and spinach curry! If you do give this tasty curry a try, please show me your tasty creations by tagging me on Instagram using @learningtolovelowfodmap.

Have a great week,

Amy xx