Halloumi in a curry - sounds weird but works an absolute charm. You have to give it a go.
Make sure you brown off the halloumi before adding the slices.
Cooking Time (Includes preparation time): 45 Minutes
- 2 Blocks of Halloumi - £3.00
- Chilli Powder - £0.85
- Turmeric - £0.85
- Garam Masala - £0.85
- 1 Cauliflower - £0.70
- Bunch of Coriander - £0.70
- Basmati Rice - £0.50
- 400ml Coconut Milk - £0.50
- 2 Tins of Plum Tomatoes - £0.60
- 2 Brown Onions - £0.32
- Tomato Puree - £0.50
- 2 Cloves of Garlic - £0.30
- Knob of Ginger - £0.17
- Total Cost - £9.84
- Chop halloumi and cauliflower into bitesize pieces. Cut onion into slices.
- Heat a large pan. Add a splash of vegetable oil. Add your onions. Cook on a medium-high heat so they start catching on the pan and softening. Once the onions are beginning to brown, add your cubes of halloumi.
- As the halloumi starts to brown, add 2 cloves of grated garlic, a grated knob of ginger, a heaped teaspoon of turmeric, a heaped teaspoon and a half of chilli powder, and 2 teaspoons of garam masala. Mix everything together, add your cauliflower, and then add a tablespoon and a half of tomato puree. Mix it in.
- At this point, pour in your tinned tomatoes and your coconut milk. Stir everything together.
- Get your rice on (follow pack instructions).
- Cook on a medium heat until the curry is nice and thick.
- Serve the curry on top of your steaming rice. Garnish with freshly chopped coriander.