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Butter halloumi curry

Name: Butter halloumi curry
Cook time: 20 min
Yield: 1
Cuisine: Delhi, India

with cardamon rice, garlic naan and raita

Ready in around 20 mins

RECIPE FACT:

The dish was developed in 1947 by the founders of the Moti Mahal restaurant in Delhi, India.

Nutritional Info:

Energy: 4414kj (1054Kcal)
Protein: 37g
Carbohydrate: 99g
Fat: 61g
Contains: Milk, Gluten, Soy

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE CAPSICUM AND COURGETTE:

Slice the roasted capsicum into 2 cm cubes. Cut the courgette in half lengthways the slice into 1 cm halfmoons. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the capsicum and courgette and cook for 3-4 mins, place into a bowl and set aside. Wipe out and reserve the pan. Roughly chop the coriander leaves including the stalk and set aside until needed.
2. TO HEAT THE NAAN BREAD:

Heat the reserved pan over a medium heat. Once hot cook the garlic naan bread turning often for 3-4 mins, until heated through. Remove from the pan and cover to keep warm. Wipe put and reserve the pan.
3. TO COOK THE BUTTER HALLOUMI:

Cut the halloumi into 1 cm cubes. Heat a drizzle of oil in the reserved frying pan over a medium-high heat. Add the halloumi and cook for 3-4 mins, turning regularly. Add the capsicum, courgette, butter curry paste and coconut cream and stir to combine. Continue to cook for a further 1-2 mins.
4. TO HEAT THE CARDAMON RICE:

Microwave option (preferred): Open the bag of steamed cardamon rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed cardamon rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot.
TO SERVE:

Place a serving of cardamon rice on each plate and ladle the butter halloumi on top. Garnish the butter halloumi with a drizzle of raita and a sprinkle of chopped coriander. Serve with the toasted naan on the side.