Main Course
Potato, Pea, Chickpea & Halloumi Saag Aloo Curry
Ingredients
- 1 onion chopped
- 3 cloves garlic chopped
- 1 thumb-sized piece ginger chopped
- 1 green chilli chopped
- 1 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp mustard seeds
- 400 g tin chopped tomatoes
- 400 g baby potatoes cut into chunks
- 400 g tin chickpeas drained and rinsed
- 100 g spinach chopped
- ½ lemon juiced
- 250 block halloumi cheese sliced
- Boiled rice to serve
Method
- Put the onion, garlic, ginger, chilli and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.
- Heat the vegetable oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.
- Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.
- To prepare the halloumi, heat a non-stick pan, dry the halloumi cheese slices by blotting them with a paper towel. Place the slices on a plate and brush both sides lightly with the olive oil to coat each thoroughly.
- Sear the cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
- Serve on top of the curry along with rice or naan bread.
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