Halloumi Curry
A fantastic curry with smooth spices and bursting with flavour.
Servings 4 Portions
Ingredients
- 1 Brown Onion
- 300 g Mushrooms
- 1 head Broccoli
- 225 g Halloumi
- 2 Level Teaspoon Curry Paste Your choice of paste
- 400 ml Light Coconut Milk
- 2 Teaspoons Ground Ginger
- 1 Teaspoon Garlic Puree
- ½ Teaspoon Chilli Powder
- 400 g Chopped Tomatoes
- 1 Dessertspoon Worcestershire Sauce
- ⅓ Fresh Lime
- 1 Handful Fresh Coriander
- 2 Teaspoon Garam Masala
- 1 Vegetable Stock Cube
Instructions
- Gather all your ingredients. Quarter or slice your mushrooms, chop your onion, roughly chop your coriander. Cut your Halloumi into small cubes and juice half of your lime.
- Cut your broccoli into florets, pop in a bowl with a splash of water, cover with clingfilm and nuke for 3 minutes.
- Now take a large pan and add to it: Onion, mushrooms, curry paste, ground ginger, garlic puree, chilli powder, garam masala, lots of pepper and a little salt.
- Cook in your pan over a gentle heat, stirring frequently until the onions soften. NOT too high a heat though or your spices will burn. After about 3 minutes add your Worcestershire Sauce
- Now add your Halloumi and stir until coated in the spices.
- Add your tinned tomatoes, coconut milk and crumble in your vegetable stock cube., gently bring up to a simmer, stirring frequently.
- Once simmering, add your drained broccoli and lime juice, turn down the heat and allow to simmer for 10 mins, stirring occasionally.
- Serve and enjoy!
Notes
- You can swap the Vegetable Stock Cube for a chicken one
- You can use fresh garlic instead of garlic puree (use 2 cloves)