This halloumi curry with coconut sambal from Nadiya’s Family Favourites makes a brilliant veggie dish the meat-lovers will enjoy too!
- 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
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.