Crispy Halloumi Curry

Heat the coconut oil in a large, deep pan over medium heat. Add the onion and red pepper and cook for 5-6 minutes until softened.
1 tablespoon coconut oil
1 medium onion
1 medium red bell pepper
Add the garlic, ginger and chilli and cook for 1 minute until fragrant.
4 garlic cloves
1 tablespoon fresh ginger
½ fresh red chili pepper
Stir in the tomato paste and tikka masala curry paste and cook for 1-2 minutes, stirring, until the paste darkens slightly.
1 tablespoon tomato paste
4 tablespoons tikka masala curry paste
Add the crushed tomatoes, chickpeas, black chickpeas and coconut milk. Stir well and bring to a gentle simmer.
1 can (14 oz / 400 g) crushed tomatoes
1 can (14 oz / 400 g) chickpeas
1 can (14 oz / 400 g) black chickpeas
1 can (14 oz / 400 g) coconut milk
Simmer for about 15 minutes, stirring occasionally, until the sauce has thickened.
Meanwhile, place the halloumi cubes in a single layer in the air fryer basket and air fry at 180°C (350°F) for 10 minutes until golden, shaking the basket halfway through.
1 pack (8 oz / 250 g) halloumi
Take the curry off the heat, stir in the crispy halloumi and fresh coriander and serve immediately.
1 handful fresh coriander