Nadiya’s Family Favourites halloumi curry with coconut sambal recipe

Click to rate
(321 ratings)
Sending your rating
  • Vegetarian
serves: 4
Prep: 20 min
Cooking: 35 min
  • We earn a commission for products purchased through some links in this article.
  • This halloumi curry with coconut sambal from Nadiya’s Family Favourites makes a brilliant veggie dish the meat-lovers will enjoy too!

    Ingredients

    • For the curry
    • 4 tbsp olive oil
    • 2 x 250g blocks of halloumi cheese, cut into 1cm cubes
    • 6 cloves of garlic, chopped
    • 2 red onions, diced
    • 2 red peppers, diced
    • ½ tsp salt
    • ½ tsp ground turmeric
    • 1 tsp cumin seeds
    • 1 lemon, zest and juice
    • 300ml water
    • a large bunch of fresh coriander, chopped
    • cooked basmati rice, to serve
    • For the sambal
    • 150g desiccated coconut
    • 1 clove of garlic
    • 1 lime, zest and juice
    • a large handful of fresh coriander
    • to serve
    • basmati rice

    Method

    • To make the curry, put a large non-stick saucepan on a high heat and add 2 tablespoons of oil. Add the cubes of cheese and fry them, making sure to toss them around so they get a good browning all over. You may need to do this in 2 batches.

    • Spoon out the cheese and set aside on a plate. Add another 2 tablespoons of oil to the pan, then add the garlic and let it brown for a few minutes.

    • Add the onions, red peppers and salt and cook until they are soft – this will take about 10 minutes. Add the turmeric, cumin seeds, lemon zest and juice. Stir and cook for a few minutes, then pour in the water and cook for 10 minutes.

    • Take off the heat and use a stick blender to purée the mixture to a smooth paste.

    • Put the pan back on the heat and add the fried halloumi. Heat the cheese through and add the chopped coriander.

    • To make the sambal, put the coconut, garlic, lime juice and zest and coriander into a food processor and blitz until the mixture is an even texture.

    • Serve the curry with hot basmati rice, and sprinkle generously with the coconut sambal.

      Recipe take from Nadiya’s Family Favourites (£20), published by Michael Joseph.

    Click to rate
    (321 ratings)
    Sending your rating