The vegetarian dish Nadiya Hussain's Halloumi Curry with Coconut Sambal is incredibly tasty, featuring a smooth coconut sauce and an ideal blend of spices. It's a fantastic weeknight dinner option because it's quick and simple to prepare.
Ingredients: 250g halloumi cheese, cut into cubes. 1 onion, finely chopped. 2 cloves of garlic, minced. 1 red chili, deseeded and chopped. 1 tsp ground cumin. 1 tsp ground coriander. 1 tsp turmeric powder. 400ml can of coconut milk. 1 tbsp vegetable oil. Salt and pepper to taste. Fresh coriander leaves for garnish. Cooked rice, for serving.
Instructions: In a pan, warm the vegetable oil over medium heat. When the onion is translucent, add it and cook it. Cook for a few more minutes after adding the chopped red chili and minced garlic. Add the turmeric powder, ground coriander, and ground cumin. Mix thoroughly to blend. After adding, saut the halloumi cheese cubes until they are lightly browned all over. After adding the coconut milk, taste and add salt and pepper as needed. Simmer, stirring occasionally, for approximately ten minutes. Top the cooked rice with the halloumi curry and sprinkle with fresh coriander leaves. You can combine shredded coconut, lime juice, chili, and a small amount of salt to make coconut sambal. Serve it as a condiment, on the side.
Prep Time: 15 minutes
Cook Time: 20 minutes
Aoh Alpbach
