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
WEIGHT CONVERTER
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.
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