Serves: 2-3
Prep Time: 10 mins
Cooking Time: 35-40 mins
Ingredients
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
Method
- 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
- Add 1 sliced onion and 4 cloves of crushed garlic with 3-4cm of grated garlic ginger. Cook for 20mins on very low heat.
- 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.
- 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
- 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)
- Cook 3-4mins.
- Serve with sticky rice, coriander, lime and naan bread