Tomato Curry with Halloumi and Lemon Rice
Lacto-Ovo Vegetarian Recipes Indian
Put this delicate, wonderfully aromatic and super creamy curry on repeat.
Ingredients
2 cans of tomatoes (400g each)
2 packs of halloumi (200g each)
2 large garlic cloves
1 heaping teaspoon grated ginger (puree)
1 teaspoon garam masala (Fuchs brand garam masala)
3/4 teaspoon ground cumin
1/2 teaspoon chili powder (kashmiri chili if available)
1 heaping teaspoon butter
50ml kefir (or buttermilk, yogurt)
3-4 tablespoons oil
salt, black pepper
Lemon Rice
1 portion oven-baked butter rice
zest of 1/2 organic lemon
Servings: 4
How to prepare tomato curry with halloumi and lemon rice
- Put the rice in the oven following the instructions here.
- While the rice cooks, prepare the curry. In a wide pan, fry the halloumi cut into cubes. Drizzle just a little oil so the pan isn't dry. Fry until nicely browned on all sides. Fry in batches so they're not crowded, otherwise they'll release whey and won't brown.
- In the hot pan where you fried the halloumi, add the oil. Add the grated ginger and crushed garlic and sauté for 1 minute.
- Add the tomatoes blended in a blender, sprinkle with salt and black pepper and bring to a boil. Simmer without a lid if possible (my sauce splattered a lot so I put the lid half-open on a wooden spoon). Simmer for about 20-25 minutes, until very thick and the oil collects on the edges. Stir occasionally to check consistency and prevent burning on the bottom.
- Add the butter, garam masala and cumin. Simmer for another 5 minutes.
* use a garam masala without cumin, this one from Fuchs, which I mentioned in this recipe, is good - Pour the sauce into a blender/food processor and blend well, gradually adding the kefir. Taste for salt.
- Put the warm sauce in a serving bowl and add the halloumi cubes.
- When the rice is done, remove it, add the lemon zest and fluff with a fork. Then gently mix.
- Serve the rice with curry. They're also good reheated.
