You'll also find this recipe on page 61 of the FFS! Cookbook.
Halloumi Balti Curry
20ml Olive Oil
100g Shallots, diced
100g (1 medium) Green Bell Pepper, chopped
10g Garlic Puree / 2-3 Garlic Cloves
10g Ginger Puree / 1 inch cube Fresh Ginger
1 tsp Mustard Seeds
1/2 tsp Ground Fenugreek or 1 tsp Dried Fenugreek
1/2 - 1 tsp Kashmiri Chilli
1/2 tsp Ground Turmeric
400g Tinned Chopped Tomatoes
450g Halloumi / Grilling Cheese, chopped into bite sized pieces
Handful of fresh coriander, chopped
Heat the olive oil over a medium heat in a large frying pan / wok and add the diced onion & pepper. Fry for 5 minutes over a medium heat to soften but not brown.
Add the garlic, ginger and mustard seeds and fry for around 3-4 minutes - the seeds will start to pop open after a couple of minutes.
Add the dried spices and fry for another 1-2 minutes.
Add the tinned tomatoes & water.
Bring the sauce to the boil and add the halloumi.
Allow to simmer with a lid / cover for 15-20 minutes over a medium heat.
Remove the cover and turn up the heat for the final few minutes to allow the sauce to thicken.
Sprinkle with some freshly chopped coriander and serve with cauliflower rice or salad.
Nutrition per serving
Calories 447, Carbs (net) 9.2 grams, Protein 27.9 grams, Fat 33.1 grams