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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Australian Delicious magazine. Ingredients:
400 g halloumi cheese |
2 tablespoons olive oil |
1/2 teaspoon sweet paprika |
1/2 teaspoon ground turmeric |
1/2 teaspoon garam masala |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1 onion, halved, thinly sliced |
2 garlic cloves, crushed |
10 fresh curry leaves |
400 g chopped tomatoes |
1/4 teaspoon dried chili pepper flakes |
300 g cooked spiral pasta |
3 tablespoons chopped coriander |
naan bread, and |
mango chutney, to serve |
Directions:
1. Cut the haloumi into 1cm cubes.
2. Mix dried spices together.
3. Toss haloumi in 1 tablespoon oil and all the dry spices.
4. Heat the remaining oil in a large frypan over medium-high heat.
5. Add the onion and garlic, and cook, stirring, for 1-2 minutes or until softened.
6. Add the haloumi and curry leaves, and cook until haloumi is golden.
7. Add the tomato and chilli flakes, then bring to the boil.
8. Season to taste with salt and freshly ground black pepper.
9. Stir in the pasta and cook until heated through.
10. Remove from the heat and stir through the coriander.
11. Serve with naan and chutney.
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