Halloumi curry

So tonight we cooked the halloumi curry in ‘Nadiya’s family favourites’ and it really was a winner (obviously anything that contains halloumi is a winner for me!).

It’s served with a ‘spicy coconut sambal’ which you sprinkle generously on the top and it is divine. It might look weird, but don’t leave it out, as it really brings another level to the meal!

A seriously delicious curry, which is very different to what we usually cook!

Here’s how to make this refreshing curry, we added a few extra spices too, like garam masala, so have fun with the sauce 😋

Ingredients (serves 2)

Curry

• 250g halloumi chopped into 1cm chunks
• 3 cloves of garlic chopped
• 1 red onion
• 1 red pepper
• 1/3 tsp tumeric
• 1/2 tsp cumin seeds (crushed)
• 1/2 tsp Garam masala
• small pinch mild chilli powder
• 1/2 lemon, juice and zest
• 150ml water
• Small bunch fresh coriander, chopped

Sambal

• 75g desiccated coconut
• 1/2 clove of garlic
• 1/2 lime, zest and juice
• Small handful of freak corriander

Serve all with basmati rice

Method

1. Fry the halloumi in a hot pan with some oil, cook until good brown all over. Then set aside on plate
2. Add garlic, onion, pepper to pan, season with salt and pepper, cook for 10 minutes until softened
3. Add spices and lemon to the pan, cook for a few mins and then add the water. Cook for another 10minutes
4. Take off the heat and blend vegetables until smooth, return to a low heat and adjust seasoning (we added a sprinkling of sugar st this point, as it was a little tart)
5. Add the fried halloumi to the sauce and heat the cheese through. Add chopped corriander
6. Make the sambal by adding all ingredients to a blender and blend until smooth/even texture
7. Serve the curry with basmati rice and a generous helping of the sambal