One of the most popular recipes that is visited on my site is the black bean and hallomi curry. It is also a recipe that is now close to my heart. Why? Well it was a very early recipe on the vegetarian blog and I really enjoyed all the banter it created about it being strange and wonderful…halloumi is not a common ingredient for a curry after all. It works though, and some of you have written to tell me as much and for that, I thank you. Halloumi, when cooked is succulent and juicy. It soaks up the curry juices and releases them generously with each bite. I love the depth and mellow nature of black beans and together, they are a cajoling treat.
I know it has been a while since I shared a video recipe, so I thought…why not?
Halloumi and black bean curry
Ingredients to serve 4
250g cooked black beans
125g halloumi cut into bite sized pieces
One red onion finely sliced
2 cloves of garlic minced
1 tsp minced ginger
4-5 curry leaves
1 cup chopped tomatoes (tinned is fine)
Spices; salt to taste, 1/3rd tsp garam masala, 1tsp cumin powder, 1tsp coriander powder, 1/4tsp turmeric, 1tsp cumin seeds
1. Shallow fry the red onion until it is golden brown and then leave it to a side to cool. Once it is cooled, purée it.
2. Heat a couple of tablespoons of oil and add cumin seeds, turmeric and the ginger and garlic. Sauté for couple of minutes before adding the cumin powder, curry leaves and coriander powder, then stir on a medium heat for just under a minute.
3. Add the beans and coat them with the spices before adding the tomatoes, fried red onion purée and the water.
4. Bring the curry to a simmer before adding the halloumi cheese. Cook for ten minutes and serve hot.