Refuel after a midweek class with this 30-minute winter warmer. To help your body recover, we’ve added chickpeas which are a good source of protein. Serve with brown rice which is a complex carbohydrate. This veggie recipe also contains 3 portions of veg and lots of different spices. If you don’t want to use halloumi, you can swap it for chicken, tofu or extra veg.

Halloumi, chickpea & red pepper curry


Recipe serves 3-4
Takes 30 minutes



1 tablespoon rapeseed or olive oil
1 large red or white onion, chopped
2 cloves of garlic, crushed and finely chopped
1/2 inch piece of fresh ginger, grated
2 tablespoons Garam Masala
1/2 teaspoon chilli powder
1 block of halloumi, cubed
1 tin of tomatoes
2 red peppers, cut into stips
1 tin of lighter coconut milk
1 tbsp of tomato purée
2-3 handfuls of spinach

1 tin of chickpeas, drained
1/2 bunch of coriander
Pinch of salt and pepper

To serve: 1 or 2 packets of microwave brown rice 



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  1. In a large pot or frying pan, fry the onion in the oil for 3 minutes, then add the garlic, ginger and spices and fry for 1 minute.
  2. Add the cubes of halloumi and allow them to brown on both sides, then add the red peppers and fry for 2 minutes.
  3. Add the tin tomatoes, coconut milk, tomato purée and drained chickpeas and bring to a boil. Reduce to a simmer, add the lid and let the sauce thicken for 10 minutes. 
  4. Stir in the spinach, half the chopped coriander, salt and pepper. Serve with the rest of the coriander and microwavable brown rice. Enjoy.

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Gemma is a fully qualified nutritionist, registered with the Association for Nutrition. She provides nutritional insight to a range of organisations to help them improve their products or develop their business. Gemma believes that evidence-based nutrition information should be available to everyone and hopes to dispel some of the myths around food and nutrition so you can feel empowered to take control of your health.

For more information, find her at either @nourishgem or

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