All Recipes

Creamy Halloumi Curry

Freezable
6
£1.27 Per Portion
35M

Ingredients

  • 3 onions (£0.48)
  • 500g passata (£0.64)
  • 2 packs of halloumi (£1.49) x2 (£2.98)
  • 150ml single cream (£0.79)
  • Bunch of fresh mint (£0.49)
  • 2 limes (£0.50)
  • 150g bag of cavolo nero (£0.65)
  • 50g fresh ginger (£0.45)
  • 4 cloves Garlic (£0.62)

Cupboard Essentials

  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 veggie stock cube
  • Red pepper flakes
  • Salt

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Sorry you have to be a member to view this

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  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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Method

Optionally serve up with any rice of your choice! Filling enough to go without though.

  1. 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.
  2. Add 1/2 tbsp of olive oil to a large sauce pan 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).
  3. 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.
  4. Now it’s time to throw in all the liquids (800ml vegetable stock & passata) and reduce to a simmer, timer set to 20 minutes.
  5. Whilst the curry is simmering, fry the halloumi in a large frying pan with 1/2 tbsp of olive oil. Rotating after 3 minutes for each side.
  6. During this time you can also de-stem the cavalo 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)
  7. Once your timer goes off, you can add the cavalo nero, juice of half a lime and 150ml of cream. Stir to combine.
  8. our 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.)

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