sitais pedeja laika patik
es gan izlaizu svaigo chili, laimu un koriandru, jo ta letak, un garsa isti nemainas. un risu vieta edu vnk ar saldetajiem darzeniem. bet tapat forsi, vnk tas halumi siers, kad apcepts ljoti forsi garso :)

Ingredients
Light Halloumi
250g
Calorie controlled cooking spray
4spray(s)
Onion(s)
1large, finely sliced
Garlic
2clove(s), finely chopped
Chilli, Green or Red
1⁄2individual, red chilli, deseeded and finely chopped
Curry Powder
1 1⁄2tablespoons
Tinned Tomatoes
1can(s), large
Vegetable stock cube(s)
1cube(s), 300ml
Green Beans
200g, trimmed
Chick Peas, cooked
1can(s), large, drained
Brown rice, Microwaveable
2pouch(es)
Fat Free Natural Yogurt
100g
Coriander, fresh
1tablespoons
Lime(s)
1medium, wedges to serve
xxx
Instructions
Mist a large nonstick pan with cooking spray and set over a medium heat. Add the onion and cook for 6-8 minutes, until soft. Stir in the garlic, chilli and curry powder, and cook for another minute. Stir in the tomatoes and stock, then bring to a simmer and cook for 15 minutes. Remove from the heat.
Meanwhile, cook the green beans in a pan of boiling water until just tender, then drain and set aside.
Meanwhile, mist a nonstick frying pan with cooking spray and set over a high heat. Add the halloumi and cook for 2-3 minutes, stirring, until golden. Gently stir the halloumi, chickpeas and green beans into the curry, then return the pan to a low heat and cook for 6-8 minutes until the chickpeas are warmed through and the beans are tender. Season to taste.
Prepare the rice to pack instructions, then divide between bowls. Top with the curry and yogurt and serve garnished with the coriander, with the lime wedges on the side.
Notes
The curry will keep in an airtight container in the fridge for up to 2 days, or in the freezer for up to 1 month.