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Haloumi cheese, potato and pea curry

Haloumi cheese, potato and pea curry

A hearty vegetarian curry.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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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

    1. Heat butter in a pan.
    2. Add black mustard seeds fry until they sputter. Add cumin seeds, curry leaves, onion, garlic and green chilli. Fry until onion turns golden brown.
    3. Add the curry powder, coriander, cumin and turmeric powders. Fry for further 2 minutes on moderate heat.
    4. Add salt, tomatoes, sugar and vegetable stock, simmer for 5 minutes.
    5. Add potatoes and simmer for 15 – 20 minutes until the potatoes are almost cooked and the sauce thickens.
    6. Add the peas and simmer for another 5 minutes.
    7. Heat the oil in a pot, light coat the cheese with flour and fry until golden-brown. Add half to the curry.
    8. Dish in 4 bowls and garnish with the rest of the fried cheese and coriander.
    9. Serve with Spekko Long Grain Parboiled Rice.