Halloumi in a curry may sound weird but it 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
1 Bunch of Coriander - £0.70
Basmati Rice - £0.50
400ml of Coconut Milk - £0.50
2 Tins of Plum Tomatoes - £0.60
2 Brown Onions - £0.32
Tomato Puree - £0.50
2 Garlic Cloves - £0.30
Knob of Ginger - £0.17
Total Cost - £9.84
Chop Halloumi and cauliflower into bite-size 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 grated garlic cloves, a grated knob of ginger, a heaped teaspoon of turmeric, 1 1⁄2 heaped teaspoons of chilli powder and 2 teaspoons of garam masala. Mix everything together, add your cauliflower and 1 1⁄2 tablespoons of tomato puree. Mix it in.
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.