Dinner
Halloumi Curry
Recipe by Greens of the Stone Age
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This simple Halloumi Curry carries some complex flavours; sweet, sour, and creamy. It’s comfort food at its best.
Compatible with
Cooking mode
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For the crispy halloumi
- 2 x 250g halloumi blocks
- 1 tbsp melted coconut oil
- 1 tsp garam masala
- 1 tsp ground cumin
For the curry
- Half bulb garlic (cloves peeled)
- 3" piece fresh root ginger (peeled, roughly chopped)
- 2 tbsp garam masala
- 1 tbsp cinnamon
- 1 tsp chilli powder
- 1 tsp turmeric
- 3-4 tbsp water
- 50g butter (divided in 2)
- 1 large onion (peeled, cut into 8 wedges)
- 1 tsp nigella seeds
- 1 tbsp tomato paste
- 1 tbsp coconut sugar
- 1 x 400g tinned chopped tomatoes
- 20g desiccated coconut
- 60ml freshly boiled water
- 1/2 juice of lemon
- 2 tbsp coconut yoghurt
- 1 tsp tamarind paste
- 15g fresh coriander leaves (roughly chopped)
Utensils
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Step 1
Start by patting the halloumi dry with kitchen towel then cut each block into 16 cubes. Toss in a bowl with the melted coconut oil and spices.
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Step 2
Insert the crisper plate into the cooking pot and evenly spread the halloumi. Close the lid and select AIR CRISP, setting the temperature to 180°C and time to 12 minutes. Once cooking is complete transfer to a plate and set to one side.
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Step 3
Whilst the halloumi is cooking add the garlic, root ginger, and spices to a pestle and mortar then stir together with 3 to 4 tbsp of cold water. Next grind into a smooth paste then set to one side.
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Step 4
Remove crisper plate and wipe the cooking pot clean. Select SEAR/SAUTE and set the temperature to 3. Add 25g of butter and allow to melt before adding the spice paste and nigella seeds. Fry the for 1 minute stirring frequently.
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Step 5
Next add the onion wedges, tomato paste, and coconut sugar. Increase the temperature to 4 and cook for 5 minutes until the onions have softened.
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Step 6
Turn off SEAR/SAUTE then add the tinned tomatoes and stir together.
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Step 7
In a small bowl stir together the desiccated coconut and freshly boiled water then add to the pot. Secure the pressure lid, set the valve to SEAL, then select PRESSURE, HI, and set the time to 0 minutes.
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Step 8
Once the pressure program has finished quick release the pressure. Remove the lid and stir in the remaining 25g butter, lemon juice, coconut yogurt, tamarind paste, chopped coriander, and crispy halloumi. Serve immediately.
Notes:
If you can’t find tamarind paste in your supermarket sub for more lemon juice. Add 1 tsp at a time until you reach your desired flavour.
