Creamy, aromatic curry featuring succulent halloumi cubes dancing amidst a bed of vibrant green peas. The velvety coconut cream adds a touch of indulgence, while the fragrant garam masala spice blend warms your taste buds.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Here you can find more of My Recipes with Halloumi.
Peas & Halloumi Curry
Servings: 4 People
Ingredients
- 1 Pissourkotiko Goat & Sheep Halloumi , Charalambides Christis, cut into 1 ½cm cubes
- 200 g Green Peas , Barba Stathis
- 75 ml Dairy Cream with 35% fat , Charalambides Christis
- 2 Onions , finely diced
- 50 ml EVOO , Extra Virgin Olive Oil
- 1 tbsp Roasted Garlic Paste
- 2 Inch Fresh Ginger , grated
- 1 ½ tsp Chili Powder
- ½ tsp Caster Sugar
- ½ tsp Cumin , ground
- 3 tbsp Tomato Paste
- 400 g Tomato Pulp , canned
- 200 ml Warm Water
- 125 ml Coconut Cream
- 25 g Garam Masala Spice Mix
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
- Papadums
For the Rice:
- 300 g Basmati Rice
- 1 Star Anise
- 1 Litre Water
- 1 tsp Sea Salt
Instructions
- We start with the rice, by placing a medium pot over high heat, pouring the water, adding the star anise and seasoning with the salt. Cover the pot with its lid, bring to a boil, add the rice and simmer as per package instructions making sure that the liquid is not completely absorbed.
- Turn off the heat, open the lid and strain the rice. Keep aside uncovered to cool.
- Take a large and deep pot or casserole and place on medium heat. Add the oil and a minute later add the onions, sauteing for 3-4’ until translucent. Add the tomato paste, the garlic and ginger and sauté for one more minute.
- Increase the heat and add the garam masala, the chili powder along with the sugar, cumin, season with the salt and pepper and sauté for 2 more minutes. Bring in the tomato pulp and simmer for 15’ with the lid on while stirring. 5’ later pour the warm water and stir.
- Add the halloumi cubes along with the coconut cream and simmer for 10’ while stirring every now and then.
- Add the peas, stir, bring to a boil and simmer for 3’.
- Pour the cream, mix well and remove from the heat. Serve with the rice and papadums.
Video
Sauté the onions in olive oil.
Add the tomato paste,
the garlic paste and
ginger paste and
sauté for one more minute.
Add the garam masala,
the chili powder along with the sugar, cumin,
season with the salt and pepper,
and sauté for 2 more minutes.
mix and simmer for 15’.
Bring in the tomato pulp,
5′ later pour the warm water,
stir and continue simmering.
Chop the halloumi
add to the curry,
along with the coconut cream,
stir and simmer for 10’.
Add the peas and simmer for 3’.
Pour the cream,
mix well and
remove from the heat.
