Halloumi Curry Mob Kitchen Food
HALLOUMI CURRY
Grilled halloumi in a spicy tomato based sauce served with boiled rice.
Provided by Martha Kent
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cut the halloumi into small cubes and drizzle in olive oil before placing under the grill (leave for no more than 10 mins)
- Finely chop and fry the onion, garlic, chilli and poppy seeds in the sunflower oil until the onions are golden.
- Add the cloves, chopped tomatoes, fresh tomatoes, ground coriander, cinnamon stick and ground cinnamon. Leave to simmer.
- Boil the rice. Add the halloumi to the sauce and leave on a low heat until rice is cooked through. Serve with a glass of cool milk (or cool beer for adults) to create the perfect combination!
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- 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 and tomato puree. Mix it in.
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- Chop up your spring onion, mangetout and pepper into strips, before beginning to fry in a pan with a large glug of oil. Peel the ginger, slicing it into thin strips. Once the vegetables have softened add in the ginger, stirring well.
- Cut the halloumi into rectangle shaped pieces. Add this to the pan, frying the mixture until the halloumi is crispy and brown.
- Next up - the sauce. Into the pan goes the sweet chilli, soy sauce and the peanut butter. Combine thoroughly, before adding the coconut milk and the juice of the lime. Turn the heat down and let the curry bubble until it is a creamy, thick consistency.
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