Halloumi Curry: A Deliciously Unexpected Twist

Halloumi, with its unique squeaky texture and ability to hold its shape even when cooked, makes for a surprisingly delightful addition to a classic curry. This recipe offers a vibrant, flavorful twist on traditional curries, perfect for a weeknight meal or a special occasion. Get ready to impress your taste buds!

Why Halloumi Works in a Curry

Many associate curries with soft, melt-in-your-mouth proteins like chicken or lamb. However, halloumi's robust nature provides a satisfying contrast to the creamy richness of the sauce. Its salty taste complements the spices beautifully, creating a complex and unforgettable flavor profile. This isn't your grandma's chicken tikka masala!

Ingredients You'll Need:

This recipe serves 2-3 people. Feel free to double or triple it depending on your needs.

• For the Halloumi:

  • 200g Halloumi cheese, cubed
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper

• For the Curry:

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper, deseeded and chopped
  • 1 green bell pepper, deseeded and chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric powder
  • ½ tsp chili powder (adjust to your spice preference)
  • 1 can (400ml) chopped tomatoes
  • 1 can (400ml) coconut milk
  • ½ cup vegetable stock
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice, for serving

Step-by-Step Instructions:

1. Prepare the Halloumi: Heat 1 tbsp olive oil in a pan over medium heat. Add the cubed halloumi and cook until golden brown and slightly crispy on all sides. Season with salt and pepper. Set aside.

2. Sauté the Aromatics: Heat 1 tbsp olive oil in a large pan or pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.

3. Bloom the Spices: Add the ground cumin, coriander, turmeric, and chili powder to the pan. Cook for 1 minute, stirring constantly, until fragrant. This step is crucial for releasing the full flavor of the spices.

4. Add the Vegetables and Liquids: Stir in the chopped bell peppers and cook for 5 minutes until slightly softened. Pour in the chopped tomatoes, coconut milk, and vegetable stock. Bring to a simmer, then reduce the heat and cook for 15 minutes, allowing the sauce to thicken slightly.

5. Combine and Serve: Add the cooked halloumi to the curry. Gently stir to combine. Heat through for a few minutes. Garnish with fresh cilantro and serve hot with cooked rice.

Tips and Variations:

• Spice Level: Adjust the amount of chili powder to control the spiciness. For a milder curry, omit the chili powder altogether. For extra heat, add a chopped green chili pepper along with the onions.
• Vegetables: Feel free to add other vegetables like spinach, peas, or cauliflower to your curry. Add them during the last 5-10 minutes of cooking.
• Protein: While halloumi is the star here, you could add other proteins like chickpeas or lentils for a heartier meal.
• Serving Suggestions: Serve with naan bread, poppadums, or raita for a complete meal.

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