Butter haloumi
- Serves 4
- Prep time: 10 mins | Cooking time: 15 mins
Here’s a fragrant, flavour-packed meat free meal that the family will love, made with your fave squeaky cheese.
Recipe by: We Are What We Eat
Ingredients
2 tbsp neutral oil
3 tbsp tomato paste
2 tbsp finely grated fresh ginger
2 cloves garlic, crushed
2 tsp paprika
2 tsp garam masala
¼-½ tsp chilli flakes
400g can chopped tomatoes
1 cup vegetable stock
½ tsp salt
ground black pepper
2 tbsp soft brown sugar
200g Mainland Haloumi, cut into 1cm slices
5-6 handfuls baby spinach, peas or chopped green beans (optional)
150g pottle Anchor Original Sour Cream
2 tbsp chopped coriander or spring onion greens, to garnish
Method
Heat oil in a medium pot over a low-medium heat and gently fry tomato paste, ginger, garlic, paprika, garam masala and chilli flakes just until aromatic (1-2 minutes).
Add tomatoes, stock, salt, pepper and sugar and simmer for 8-10 minutes.
Add haloumi and vegetables, if using, and cook for 2 minutes. Remove from heat.
Stir sour cream until smooth then mix into the hot sauce. Garnish with coriander or spring onions. Delicious with rice and poppadoms.
Chef's tip:
Use any leftovers to make samosas. For every 1 cup leftover curry add ½ cup chunky mashed potatoes and ½ cup peas, fold into savoury pastry triangles, brush with milk and bake at 180°C for about 20 minutes until golden.