Serves: 2-3

Prep Time: 10 mins

Cooking Time: 35-40 mins




4 cloves garlic

1 sliced onion

30mm piece ginger, grated

12-15curry leaves

Tsp black mustard seeds

tsp fenugreek

Tsp sugar

Tbs madras curry powder

Tsp coriander

Tsp cumin (Grd)

Tsp chilli powder

1 bruised lemon grass stalk

Tin coconut milk

Tbs tamarind paste


500g thick slices halloumi

125g edamame beans

Handful spinach, chopped


Serve with sticky rice, coriander, lime and naan bread



  1. Heat some oil in a pan, add a tsp of black mustard seeds and 12-15 curry leaves. Cook 2 mins until they start to crackle and pop
  2. Add 1 sliced onion and 4 cloves of crushed garlic with 3-4cm of grated garlic ginger. Cook for 20mins on very low heat.
  3. Add a tsp fenugreek, tbsp madras curry powder, tsp coriander, tsp ground cumin, tsp chilli powder a bruised lemon grass stalk. Cook for 2 -3 mins.
  4. Add a tin of coconut milk, tbsp of tamarind and a tsp of sugar. Bring to the boil. Cook on low heat for approx. 15mins
  5. Fry 500g thick slices of halloumi til nicely charred, add this and 125g of edamame beans and handful of chopped spinach to the pan (you may need to add a little water)
  6. Cook 3-4mins.
  7. Serve with sticky rice, coriander, lime and naan bread

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