Description
A delightful vegetarian dish combining crispy halloumi with a creamy, spiced sauce, creating a vibrant and comforting meal.
Ingredients
Scale
- 250 g Halloumi
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 piece of fresh ginger (about 2 cm), grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 400 g chopped tomatoes (canned)
- 200 ml coconut milk
- 1 teaspoon salt
- 1 teaspoon sugar
- Fresh coriander for garnish
Instructions
- Prepare the halloumi: Cut the halloumi into 2 cm cubes.
- Sear the halloumi: Heat 1 tablespoon of vegetable oil over medium heat in a non-stick skillet, add halloumi cubes, and cook for about 5-7 minutes until golden brown.
- Remove the halloumi and set aside.
- Sauté the aromatics: In the same skillet, add remaining oil, toss in diced onion, and sauté for about 5 minutes until soft and lightly golden.
- Add fresh ingredients: Stir in minced garlic and grated ginger, cooking for an additional minute.
- Incorporate the spices: Sprinkle in cumin, coriander, garam masala, and turmeric, sautéing for one minute.
- Add tomatoes and coconut milk: Pour in chopped tomatoes and coconut milk, stirring to combine and bring to a simmer.
- Season to perfection: Add salt and sugar, simmer for about 10 minutes until sauce thickens.
- Finish with halloumi: Return halloumi to the skillet, let it soak in the sauce for 5 more minutes.
- Garnish and serve: Remove from heat and finish with a sprinkle of fresh coriander.
Notes
You can prepare the sauce a day in advance and add the halloumi right before serving. Customize with your favorite vegetables or cooking methods.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg