Halloumi curry with coconut sambal recipe
A simple and fragrant curry with fried halloumi and a spicy coconutty sambal. It's sure to become a midweek favourite.
Recipe from Nadiya’s Family Favourites by Nadiya Hussain, published by Michael Joseph, £20.
Ingredients
- 4 tbsp olive oil
- 2 x 250g (9oz) blocks of halloumi cheese, cut into 1cm (0.5 inch) cubes
- 6 cloves of garlic, chopped
- 2 red onions, diced
- 2 red peppers, diced
- 0.5 tsp salt
- 0.5 tsp ground turmeric
- 1 tsp cumin seeds
- 1 lemon, zest and juice
- 300 ml water
- 1 large bunch of fresh coriander, chopped
- 4 tbsp olive oil
- 2 x 250g (9oz) blocks of halloumi cheese, cut into 1cm (0.5 inch) cubes
- 6 cloves of garlic, chopped
- 2 red onions, diced
- 2 red peppers, diced
- 0.5 tsp salt
- 0.5 tsp ground turmeric
- 1 tsp cumin seeds
- 1 lemon, zest and juice
- 10.6 fl oz water
- 1 large bunch of fresh coriander, chopped
- 4 tbsp olive oil
- 2 x 250g (9oz) blocks of halloumi cheese, cut into 1cm (0.5 inch) cubes
- 6 cloves of garlic, chopped
- 2 red onions, diced
- 2 red peppers, diced
- 0.5 tsp salt
- 0.5 tsp ground turmeric
- 1 tsp cumin seeds
- 1 lemon, zest and juice
- 1.3 cups water
- 1 large bunch of fresh coriander, chopped
- 150 g desiccated coconut
- 1 clove of garlic
- 1 lime, zest and juice
- 1 large handful of fresh coriander
- 5.3 oz desiccated coconut
- 1 clove of garlic
- 1 lime, zest and juice
- 1 large handful of fresh coriander
- 5.3 oz desiccated coconut
- 1 clove of garlic
- 1 lime, zest and juice
- 1 large handful of fresh coriander
- 4 portions of basmati rice
- 4 portions of basmati rice
- 4 portions of basmati rice
Details
- Cuisine: British
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- 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.
This recipe is from Nadiya’s Family Favourites by Nadiya Hussain, published by Michael Joseph, £20.
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