This recipe began as a paneer and pea curry from Hairy Dieters Go Veggie book. Over the past few months I have been tweaking and adapting this recipe into what I believe is the best halloumi curry (modest right). I switched out the paneer for a salty cheese which adds a really nice flavour against the hot spice of the curry. Then I tweaked the spices to really get the right amount of heat without being too overpowered by one.
It’s a great combination of heat and salt for a really great veggie curry dish. This recipe does serve 4, but I often use extra halloumi because it’s so god damn good! But this is personal preference. Again, the hotter you like it the less crème fraiche you should put in and vice versa, I sometimes put a little in and then give everyone the option of more on the table. Don’t want to dull the heat from a spice lover.
Hope you enjoy the recipe, if you give it a go remember to tag me in your Instagram pics @chefwynd.
Halloumi and Pea Curry
- 1 cal spray oil
- 2 onions sliced
- 30g fresh root ginger grated
- 3 garlic cloves crushed
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground fenugreek
- ½ tsp turmeric
- 2 tsp medium curry powder
- 1 tsp garam masala
- 1 tbsp smoked paprika/paprika
- 1 tbsp cayenne pepper
- 400g passata
- 2x boil in the bag rice
- 200g frozen garden peas
- 225g halloumi, diced into 1cm cubes
- 150ml low fat crème fraiche
Slice 2 onions into thin strips. Add to frying pan with a good splash of water and simmer on a low heat.
Meanwhile measure out spices in a bowl (I tend to do this rather than add straight to the pan but up to you). Grate your ginger and crush your garlic.
Add the garlic, ginger and spices to the pan and stir until all onions are coated in spice mix, fry for 2 minutes.
Boil the kettle and get your rice ready. Add the passata, mix and leave to simmer for 10 minutes stirring halfway through. Pour the water into the rice pan and cook your rice as normal (boil in the bag usually 18 mins).
After 10 minutes, pour the contents of the sauce pan in a blender* and blend until smooth. Pour back into the pan, add your peas and leave to simmer while you sort the halloumi out.
Heat up a small frying pan (with no oil) and add the halloumi. Turn over as it cooks (don’t worry if it burns a little, adds to the flavour.
Once cooked, add it straight to the curry with the crème fraiche (low fat yoghurt also works), then serve with the rice which should have just about finished cooking.