We’re serving up a spicy, indulgent-tasting, curry-licious halloumi recipe!
Ingredients For the halloumi:
1 block halloumi (cubed) ½ tsp. cumin ½ tsp. turmeric ½ tsp. coriander ½ tsp. mild chilli powder 1 tsp. coconut oil
For the curry:
1 tsp. coconut oil 1 onion (finely chopped) 3 garlic cloves (grated) 1 thumb-sized piece of ginger (grated) 1 tin chopped tomatoes 1 tin light coconut milk 3 green cardamom pods 1 tsp. cumin 1 tsp. turmeric 1 tsp. coriander 1 tsp. garam masala Salt and pepper to taste
Instructions
First, add the grated garlic and ginger to a pestle & mortar, grind together to make a paste, then set aside.
Heat a tablespoon of coconut oil in a large pan and add the onions. Cook on low heat for 5-7 minutes until they’re soft and showing some colour.
Whilst the onions are frying, add the cubes of halloumi to a large bowl and coat with cumin, turmeric, coriander and mild chilli powder, then set aside.
When onions are cooked, add the garlic and ginger paste, and fry for 2 minutes. Add the cardamom pods, cumin, turmeric, chilli powder, and coriander. Stir everything together before adding chopped tomatoes and a splash of water.
Bring pan to a rapid simmer and cook for 10 mins until tomatoes have broken down, creating a gravy.
After cooking gravy for 10 minutes, remove from heat and leave to cool for 5 minutes before transferring to a blender and blitz until smooth.
Transfer blended sauce back to pan and add light coconut milk, salt, garam masala and honey. Stir everything together, bring pan to a simmer and cook for 15-20 minutes until sauce thickens.
Meanwhile, heat coconut oil in a separate non-stick pan and add spiced halloumi. Fry for 5-10 minutes, until halloumi is crispy, then transfer to curry sauce. Stir everything together, continue to simmer until curry reaches desired consistency, then you’re ready to serve!
| calories | 443 |
| totalFat | 35 |
| totalCarbohydrates | 15 |
| protein | 15 |
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