Yeah, #halloumi is my stumbling block to returning to full veganism, and there's no chance I'll be changing my ways for months to come. Once you start Googling, the recipes just keep coming!
The good news is, if you are a vegan, just replace halloumi with tofu. I love tofu, but I can't have soy. The curry itself is very flavorful.
Source: The Happy Foodie | Serves: 2-3 | Time: ~45 min (depending on your rice of choice)
Changes: converted measurements and adjusted a bit (measurements aren't exact matchups); used Tubby Olive Persian lime infused EVO; skipped lemon juice and zest since I used infused oil; didn't have shredded coconut on hand so I replaced it with coconut chips; skipped lime zest in sambal
Ingredients
Curry
1 block halloumi cheese, cut into cubes
3 cloves of garlic, chopped
1 red onion, diced
1 red bell pepper, diced
1/4 tsp salt
1/4 tsp ground turmeric
1/2 tsp cumin seeds
1 1/4 cup water
1/2 bunch fresh cilantro, chopped
2-3 servings cooked rice, to serve
Sambal
3/4 cup coconut chips
1 clove garlic
2 tbsp lime juice
Instructions
Plan out your rice. I used jasmine rice which takes a good chunk of time. Now to the curry:
To make the curry, put a large non-stick saucepan on a high heat and add 1 tablespoon of oil. Add the cubes of cheese and fry them, making sure to toss them around so they get a good browning all over. This takes about 5-6 minutes.
Spoon out the cheese and set aside on a plate. Add another tablespoon of oil to the pan, then add the garlic and let it brown for a few minutes. Add the onions, red peppers and salt and cook until they are soft – this will take about 10 minutes. Add the turmeric and cumin seeds. Stir and cook for a few minutes, then pour in the water and cook for 10 minutes.
Take off the heat and use a stick blender to purée the mixture to a smooth paste.
Put the pan back on the heat and add the fried halloumi. Heat the cheese through and add the chopped cilantro.
To make the sambal, put the coconut, garlic, and lime juice and coriander into a food processor and blitz until the mixture is an even texture.
Serve the curry with hot basmati rice, and sprinkle generously with the coconut sambal.
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