Halloumi, Pea, & Butter Bean Curry
Course:
Dinner
Total Time:
40 minutes
Ingredients
- 2 tablespoons Olive Oil
- 1 Onion
- 3 cloves Garlic
- Fresh Ginger (grated; or 0.25 tsp dried)
- 1 tablespoon Tomato Puree
- 2 teaspoons Cumin
- 2 teaspoons Garam Masala
- 1 teaspoon Coriander (dried)
- 1 teaspoon Turmeric
- 1⁄2 teaspoons Chilli Flakes
- 400 grams Chopped Tomatoes (use san marzano)
- 75 grams Peas (frozen)
- 200 grams Halloumi (cubed)
- 570 grams Butter Beans (with juice)
- 2 tablespoons Plain Yogurt
- handful Fresh Coriander (garnish)
Steps
- Prepare the halloumi by patting it dry, cubing it, and setting it aside on paper towels.
- Preheat the oven to 180C with cast iron inside.
- Heat two tablespoons of oil in a large pan over medium heat.
- Add the onion with a bit of salt and cook for 8-10 minutes until softened.
- Then add the garlic and ginger (if using paste) and cook for a further 2 minutes until fragrant.
- Add the spices and toast for 30 seconds.
- Add the tomato purée with a small splash of water and stir to create a paste. Fry for a couple of minutes, until the purée turns a deep red colour and everything smells fragrant.
- Pour in the chopped tomatoes and peas with a pinch of salt, stir to combine, and cook for 8–10 minutes to let the flavours infuse. You want the peas to turn from a vibrant green to a more muted green.
- Meanwhile, put the halloumi cubes in the oven for about 8-10 minutes. After that you'll want to flip each piece over and put them back in for another ~5 minutes.
- Pour the butter beans and their bean stock into the tomato sauce, stir, combine and simmer gently for 3–4 minutes to warm through.
- Then add the fried halloumi and fold it gently into the sauce.
- Stir in 1–2 tablespoons of yogurt (depending on how creamy you like it). Check seasoning and adjust to taste.
- Serve into bowls with cooked rice or naan. Finish with fresh coriander and, if you like, a sprinkle of nigella seeds.
Source: https://boldbeanco.com/blogs/beanspo-recipes/creamy-halloumi-butter-bean-curry-with-peas