Butternut Squash and Halloumi Curry

Method:

1. Fry the fennel (or cumin) seeds for a minute in olive oil then add the diced onions and cook for a minute for a few minutes to soften then add the garlic, butternut squash, curry powder, garam masala, stock cube, chickpeas and enough water to reach half way up the pan of ingredients. Season generously, cover the pan and leave to simmer for 8 minutes – or until the butternut squash is just tender (but not falling apart – check it after 6 minutes). 
2. Pour in the tomato soup, stir in the halloumi and simmer for a few more minutes to thicken and warm the halloumi through.  
3. Finish with chopped coriander and chilli flakes if you like it hot. 
4. Serve on rice and dollop of Greek yogurt for higher protein.