Haloumi cheese, potato and pea curry
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Loading... Ingredients
- 60 ml (4 tbsp) butter
- 2,5 ml (½ tsp) black mustard seeds
- 5 ml (1 tsp) cumin seeds
- 1 onion, finely chopped
- 12,5 ml (2 ½ tsp) crushed garlic
- 1 green chilli, finely sliced
- 12,5 ml (2 ½ tsp) curry powder
- 5 ml (1 tsp) coriander powder
- 5 ml (1 tsp) cumin powder
- 2,5 ml (½ tsp) turmeric powder
- salt to taste
- 1 X 410 g can chopped tomatoes
- 5 ml (1 tsp) brown sugar
- 160 ml (2/3 cup) vegetable stock
- 2 medium potatoes, peeled cubed
- 250 ml (1 cup) frozen peas
- 150 g Haloumi cheese, cut into cubes
- 4 cups cooked Spekko Long Grain Parboiled Rice
- sprig of curry leaves
- a sprinkling of flour
- vegetable oil to fry
- fresh coriander
- lemon slices
Method
- Heat butter in a pan.
- Add black mustard seeds fry until they sputter. Add cumin seeds, curry leaves, onion, garlic and green chilli. Fry until onion turns golden brown.
- Add the curry powder, coriander, cumin and turmeric powders. Fry for further 2 minutes on moderate heat.
- Add salt, tomatoes, sugar and vegetable stock, simmer for 5 minutes.
- Add potatoes and simmer for 15 – 20 minutes until the potatoes are almost cooked and the sauce thickens.
- Add the peas and simmer for another 5 minutes.
- Heat the oil in a pot, light coat the cheese with flour and fry until golden-brown. Add half to the curry.
- Dish in 4 bowls and garnish with the rest of the fried cheese and coriander.
- Serve with Spekko Long Grain Parboiled Rice.
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