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Halloumi Butter Curry

Recipe

A suprising dish on a popular Indian dish!

Prep time: 10 mins | Cooking time: 30 mins | Serves 4

Indian | Main

Ingredients  

  • 1 Onion, Chopped
  • 4 Cloves Garlic, Minced
  • 70ml Single Cream
  • 1 Teaspoon Minced Ginger
  • 4 Tablespoons Tomato Puree
  • 1/2 Tin Of Chopped Tomatoes
  • 2 Bay Leaves
  • 1/2 Teaspoon Chilli Powder
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Cumin
  • 1 Tablespoon Honey
  • 250ml Chicken Stock
  • 50g Butter
  • 200g Halloumi
  • 180g Long Grain Rice, Washed
  • 1 Handful Fresh Coriander
  • Coconut Oil If Possible But Olive Oil If Not

From The Cupboard

  • Salt

Method

  1. Wash the rice and place it in a sauce pan of boiling, salted water and cook according to packet instructions
  2. Chop up the halloumi into chunks, add it to a bowl and season with the cumin and honey. Heat up a little coconut oil in a pan and add the halloumi in. Fry over a low heat for 5 minutes, turning the chunks over half way. When golden and crispy, remove and set aside.
  3. To the same pan add a little more coconut oil with the onion and fry for a few minutes until translucent then add the garlic in and cook for a few minutes more. Add the tomato puree, chopped tomatoes, bay leaves, garam masala and chilli powder and mix into a sauce. Fry for 2 minutes then add the stock, cream and butter. Stir and let this simmer for 5 minutes.
  4. Add the halloumi back in to warm then drain your rice. Spoon the rice into bowls and add the halloumi curry on top. Drizzle with a little more cream and garnish with plenty of fresh, chopped coriander.