Halloumi Curry –

Ingredients

• 2 x 250g halloumi blocks
• 1 tbsp melted coconut oil
• 1 tsp garam masala
• 1 tsp ground cumin
• Half bulb garlic (cloves peeled)
• 3" piece fresh root ginger (peeled, roughly chopped)
• 2 tbsp garam masala
• 1 tbsp cinnamon
• 1 tsp chilli powder
• 1 tsp turmeric
• 3-4 tbsp water
• 50g butter (divided in 2)
• 1 large onion (peeled, cut into 8 wedges)
• 1 tsp nigella seeds
• 1 tbsp tomato paste
• 1 tbsp coconut sugar
• 1 x 400g tinned chopped tomatoes
• 20g desiccated coconut
• 60ml freshly boiled water
• 1/2 juice of lemon
• 2 tbsp coconut yoghurt
• 1 tsp tamarind paste
• 15g fresh coriander leaves (roughly chopped)
• 1.75oz butter (divided in 2)
• 0.7oz desiccated coconut
• 2.1fl. oz freshly boiled water
• 0.53oz fresh coriander leaves (roughly chopped)
• Step 1 Start by patting the halloumi dry with kitchen towel then cut each block into 16 cubes. Toss in a bowl with the melted coconut oil and spices.
• Step 5 Next add the onion wedges, tomato paste, and coconut sugar. Increase the temperature to 4 and cook for 5 minutes until the onions have softened.
• Step 6 Turn off SEAR/SAUTE then add the tinned tomatoes and stir together.