Halloumi, yes, halloumi the Middle Eastern cheese usually pan fried for maximum enjoyment, really worked a dream in this fragrant, veg packed curry.
It almost melts together with the tomato, coconut milk and spice broth in which it slowly simmers whilst retaining a perfect not quite chewy, not quite soft consistency.
I would say you could even cut out the rice if you fancied by adding more veg of your liking to the curry - I added aubergine and cauliflower but you could easily add broccoli, peppers, green beans or whatever veg you've got in the fridge!
I am not usually a big fan of curries but this unconventional take really won me over and I hope it will do the same for you!!!
SERVES 4
INGREDIENTS
- 500g Halloumi
- 1 ½ Heaped Tsp Chilli Powder
- 1 Heaped Tsp Turmeric
- 2 Tsp Garam Masala
- 1 Cauliflower
- Two courgettes
- Bunch of Coriander
- 400g Basmati Rice
- 400ml Coconut Milk
- 800g Plum Tomatoes (2 Tins)
- 2 Brown Onions
- 1 1/2 Tbsp Tomato Puree
- 2 Cloves of Garlic
- Knob of Ginger
- Vegetable Oil
METHOD
- Chop Halloumi, courgette and cauliflower into bite-size pieces.
- Cut onion into slices.
- Heat a large pan.
- Add a splash of vegetable oil.
- Add your onions.
- Cook on a medium-high heat so they start catching on the pan and softening.
- Once the onions are beginning to brown, add your cubes of Halloumi.
- As the Halloumi starts to brown, add grated garlic cloves, a grated knob of ginger, a heaped tsp of turmeric, 1 ½ tsp of chilli powder and 2 tsp of garam masala.
- Mix everything together, add your cauliflower, courgette
- and tomato puree. Mix it in.
- Pour in your tinned tomatoes and your coconut milk.
- Stir everything together.
- Get your rice on (follow pack instructions)
- Cook on a medium heat until the curry is nice and thick.Serve the curry on top of your steaming rice.
- Garnish with freshly chopped coriander.
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