Serves: 4
Prep Time: 30 mins
Cook Time: 1hr – 1hr 30mins
Total Time: 1ht 30mins – 2hrs
Ingredients
1 tsp Black Peppercorns
2 tsp Cumin Seeds
2 tsp Black Mustard Seeds
1 tsp Coriander Seeds
1 tsp Fenugreek Seeds
1 tsp Whole Cloves
1 tsp Cardamom Pods
1 tsp Dried Chilli
2 tsp Fennel Seeds
2 inch Cinnamon Stick
1 tbs Turmeric
1/2 tsp Garam Masala
1 Pinch Asafoetida Powder
20g/1 inch Ginger, grated
4 Cloves of Garlic, grated
1/2 tsp Xylitol
2 tbs White Wine Vinegar
2 tbs Tamarind
2 tbs Tomato Puree
1 400g Tin of Tomatoes, blended until smooth
1 Medium Onion, sliced
4 Whole Birds-Eye Chillis
225g/8oz Halloumi, cut in 1in cubes
1 Large Aubergine, cut in 1 in cubes
2 tbs Coconut Oil
1 400g Tin Coconut Milk
2 handfuls of Fresh Coriander, chopped
Salt to Taste
Instructions
1. Heat 1 tbs of the oil in a non-stick pan and then add all of the whole spices (peppercorns, cumin seeds, mustard seeds, coriander seeds, fenugreek seeds, cloves, cardamom, chilli, fennel seeds, cinnamon stick). Cook on a low heat until the spices become fragrant.
2. Once the spices are ready add the ginger and garlic and cook until the garlic smells cooked, about 2-3 minutes. Now add the tomato puree and the tin of tomatoes. Continue to cook over a medium heat until the tomatoes have cooked down, and started to darken, stirring more often as they cook more.
3. Once the tomato and spice mixture has started to darken keep stirring and heating until the mixture releases its own oil back into the pan. Now add 500ml/2 cups of water and bring to the boil. Now remove from the heat and pass through a sieve. At this stage it is important to press the spices as tightly into the sieve to get as much of the liquid (and flavour) out as possible. Discard the spices and you should have a dark red sauce for your curry.
4. While the tomatoes and spices are cooking place the halloumi cubes in a non-stick frying pan with no oil and brown on all sides (it is a good idea to do this to stop it melting in your curry.
5. Heat the remaining tbs of oil in a pan and add your chilli to the oil, cook for about 20 secs and then add the onion.
5. Cook your onions until they start to soften, about 2-3 minutes. Now add the aubergine and cook for 1 more minute, stirring well. Mix in the halloumi and pour over the sauce you have made and add the xylitol, turmeric, garam masala and asafoedita and combine well.
6. Stir in the coconut milk, wine vinegar and tamarind. Bring the curry to a simmer and cook covered for 20 minutes or until the aubergine is soft, checking regularly. At this stage check your seasoning and add any water to get it to the consistency that you want and heat through. Keep at a simmer until you are ready to serve, the longer you can give it the better.
7. Stir through the coriander and serve on a bed of rice.
Green Pea Pilau
Serves: 4
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Ingredients
140g/5oz Brown Basmati Rice
100g/3.5oz Quinoa
100g3.5oz Frozen Peas
1 Red Onion, Sliced
1 tbs Coconut Oil
1 tsp Cumin Seeds
1/2 tsp Whole Cloves
1 Bay Leaf
4 Green Cardamon Pods
2 inch Cinnamon Stick
1 tsp Salt
1 Large Handful of Fresh Coriander, chopped
1 Large Handful of Fresh Mint, chopped
600ml Cold Water
Instructions
1. Wash quinoa and rice and set aside until ready to use.
2. Heat the oil in a pan and then add the whole spices and cook for about 1 minute and then add the onion and cook over a low heat until it starts to brown on the edges.
3. Add the rice, quinoa, peas and stir well, coating in oil. Add the water and bring to the boil then add salt and keep at boiling uncovered until most of the water has been absorbed, about 10mins.
4. Reduce heat to low and cover and cook for about 5 minutes or until the rice is almost cooked.
5. Fluff the rice with a fork, stir in the fresh hers and allow to sit, covered for at least 10 minutes.
