Creamy Halloumi Curry topped with mint and lime. Delicious and super easy to make and with 6 freezable portions, it's great for meal prep. One of my all time favorite curries, give it a go!
2packs of halloumi(£1.49 x2)=(£2.98)
1bunch of fresh mint(£0.49)
150gbag of cavolo nero(£0.65)
Red pepper flakes
Optionally serve up with any rice of your choice! Filling enough to go without though.
Start by dicing the onions and chopping the peeled ginger. If you haven’t got a garlic crusher you can also finely chop the garlic at this stage.
Add ½ tbsp of olive oil to a large saucepan on a low/medium heat. Pour in the chopped onion and ginger and sweat for around 6 minutes, until the onions go translucent (not trying to caramelise them).
At this point, add the spices, a pinch of salt and garlic along with a splash of water and gently fry for a further 4 minutes.
Now it’s time to throw in all the liquids (800ml vegetable stock & passata) and reduce to a simmer, timer set to 20 minutes.
Whilst the curry is simmering, fry the halloumi in a large frying pan with ½ tbsp of olive oil. Rotating after 3 minutes for each side.
During this time you can also de-stem the cavolo nero. If you tear either side of the stem at the bottom slightly (where the stem is the thickest) and then slide your thumb and index finger up, it’ll be de-stemmed in one suave movement. (See vid)
Once your timer goes off, you can add the cavalo nero, juice of half a lime and 150ml of cream. Stir to combine.
Pour in half the fried hallloumi, reserving the other half to place on top when you serve. Cook for a further five minutes and then you’re ready to go!
Serve up with some fresh mint (a must), some red pepper flakes and a squeeze of lime. New fave curry (I promise to not to say that for a new curry for at least 3 months).