- 2 onions
- 2 vine tomatoes
- A head of broccoli
- 2 garlic cloves
- A thumb of ginger
- A handful of coriander
- 225g halloumi
- 1 tbsp mild curry powder
- 400ml coconut milk
- 300g white basmati rice
- 1 tbsp olive, sunflower or cocnut oil
- Sea salt
- 200ml cold water
- 600ml boiling water
- Large pan with lid
- Medium pan with lid
- Measuring jug
- 1.
Chop & cook the onions^ Peel and finely slice the onions. Put a large pan on a medium-low heat and add 1 tbsp oil. Add the onions, season with a pinch of salt and gently fry for 15 mins, stirring often, till the onions are softened and lightly browned. They should colour slowly, so if they start to brown too quickly, turn the heat down and add a splash of water.
- 2.
Prepare the rest of the ingredients^ While the onions fry, roughly chop the tomatoes. Trim the dry end off the broccoli stalk, then slice off the florets. Chop the florets into bite-sized pieces. Chop the stalk to match.
- 3.
Peel the garlic and ginger and finely chop or grate them. Roughly chop the coriander leaves and stalks. Drain the halloumi and chop it into small chunks around 1-2cm across.
- 4.
Make the curry^ Add the tomatoes to the onions and fry, stirring occasionally, for 5 mins till the tomatoes are soft and pulpy and have started to collapse.
- 5.
When the tomatoes are soft, add the garlic, ginger, half the coriander and 1 tbsp mild curry powder and cook, stirring for 2 mins.
- 6.
Add the broccoli and halloumi to the pan and pour in the coconut milk. Half-fill the tin with around 200ml cold water and add that to the pan. Stir to mix, then pop a lid on the pan, turn up the heat and bring to the boil. When the pan is boiling, turn the heat down and simmer for 15 mins till the sauce has thickened slightly. Stir occasionally, and if it starts to dry out, add a splash more water and turn the heat down again if you can.
- 7.
Cook the rice^ While the curry simmers, fill and boil your kettle. Rinse the rice under cold water then tip it into a medium-sized pan. Add 600ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat down to low. Very gently simmer the rice for 8 mins till all the water is absorbed and the rice is tender. Take the rice off the heat and set aside, lid on, to steam for 5-10 mins. This finishes cooking the rice – it will keep warm in the covered pan.
- 8.
Dish up^ Taste the curry and add more salt if needed. Fluff the rice with a fork and divide it between 4 warm plates or bowls. Spoon over the curry and top with the remaining coriander to serve.
- Tip
Eat & Keep
The halloumi curry will keep in the fridge for up to 3 days or you can freeze it for up to 3 months. Simply divide between individual containers, cool, then seal and chill or freeze. Defrost overnight and reheat till piping hot, adding a splash of water or vegetable stock to loosen the sauce if you need to. We don't recommend reheating rice, so cook that to order. Allow 75g rice per person and cook it in 150ml boiling water, following the instructions above. - Tip
Extra, Extra
This veggie curry will feed 4 easily, but if you want to turn it into a feast, add a few side dishes. Make a simple salad of thinly sliced red onion tossed with a pinch of chilli powder, shredded mint or coriander leaves and a squeeze of lemon juice. Whizz up a couple of handfuls of fresh coriander with a chunk of fresh ginger, a chopped green chilli, a squeeze of lemon juice and a pinch of ground cumin in a blender to make a fresh green chutney. Serve warm fluffy naan breads on the side for mopping up the sauce, and make a warming lentil dal to go on the side. You can find plenty of dal recipes on our website at www.abelandcole.co.uk/recipes