Creamy Cauliflower and Halloumi Curry Recipe

4 standard portions

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Ingredients

• 450 g Halloumi (cubed)
• 1 tbsp Olive Oil
• 1 Onion (sliced)
• 2 Garlic Cloves (chopped)
• 3 cm Fresh Ginger (peeled and chopped finely)
• 2 Cloves
• 1 Cardomom pod
• 2 tsp Ground Coriander
• 2 tsp Turmeric
• ½ tsp Chilli Powder (optional)
• 2 tsp Garam Masala
• 2 tsp Medium Curry Powder
• 1 Small Cauliflower (broken into florets)
• 300 ml Passata
• 2 tbsp Tomato Puree
• 1 tsp Sugar
• 200 ml Natural Yogurt
• 2 tbsp Mango Chutney
• 1 tbsp Coriander (chopped)
• ¼ tsp Salt

Method

1. Place a large frying pan or shallow casserole over a medium heat and fry the halloumi cubes until golden all over. Remove from the pan and set aside.
2. Add 1 tablespoon of oil to the same pan, then gently fry the onion, garlic and ginger over a medium heat until softened.
3. Stir in the spices and cook for a minute until fragrant.
4. Add the cauliflower florets, stirring well to coat them in the spiced onion mixture, and cook for about 5 minutes.
5. Stir in the passata, tomato purée and sugar until well combined. Bring the curry to a gentle simmer and cook over a medium heat until the cauliflower is tender, about 10 minutes. Check with the tip of a sharp knife.
6. Stir through the yogurt and mango chutney, then return the halloumi to the pan and heat through gently. Season with salt in feeded. Serve chopped coriander.