Tag Archives: Pomegranate recipe

Asparagus, Halloumi & potato curry in roasted garlic, chilli and pomegranate

3 Apr

My mind was a Bollywood movie when I was growing up.  A gentle breeze blew tenderly through my long fuzzy hair, never mind the split ends. I smiled demurely, raising the fine (but visible) hairs on my upper lip with me. Long eye lashes fluttered, wistfully, behind black-framed glasses.  When I rested my face on my palm, to day dream of course, I thought of the huge hoops that should sit on my cheeks, though I wore unpretentious studs.  As I hurried from class to class, I imagined swaying and flowing thin fabric skirts and slim legs under them. Instead my jeans hung off my under-developed bottom and skinny legs.  There was forever a song on my fruity-lip-balm smothered lips and a colourful dance sequence in my head to match, even in exams. Hazy eyes had no kohl on them, but inside them were plentiful, romantic and ambitious dreams.   I carried innocence, but quiet the realities of an average existence.   In my mind I had the conviction of any of those actresses, but the will and smarts to fly.

 

I wasn’t even conscious of that upper lip hair until my cousin pointed it out whilst we stood chatting under the light.  I don’t think I knew that spilt ends meant damage until I was a teenager; I had glossy and dark locks as a young child and then somehow it ended up light and fuzzy. I went from skinny child to full figured teenager and I didn’t even notice. Some of my friends talked about my colour one day and I went home to check it out, and in fact introduce myself to this bright complexion with rosy cheeks that they spoke about.

Asparagus, Halloumi & potato curry in roasted garlic, chilli and pomegranate

I was 16.   There was a boy who blushed when he made small talk with me. He slipped a few notes into my English A-level texts. I cut my hair and it now bounced, it was the ‘Rachel cut’ from friends.  The length of my tops shrunk from long and wafting to short and embracing. There was a chap that took the same bus home as me, so we could talk. He then detoured back to his home.  My face became smooth and free from overgrown eyebrows or whiskers beneath my nose.  I remember another young fellow who asked sent me inviting notes in a fast food café. I remember taking an interest in fashion and the re-emergence of 70’s clothing, the platform shoes, and the loud prints on skinny trousers to wafting ones, oh and even the hair. That’s when the gifts started coming in…from bags to earrings.

I am waiting to blossom again. To bloom. I did as a teenager, then as a mother and now I am waiting on the next phase of finding myself.

Asparagus, Halloumi & potato curry in roasted garlic, chilli and pomegranate

Meanwhile, here is a recipe that is something of an awakening. If you liked my paneer curry in roasted tomatoes and basil, I have to say that I think this one is even better. Someone wrote to me saying they thought I had out-done myself on that last curry, I actually think this one outdoes the last.

I love this one with sweet and deep heat, mellow yet fragrant garlic without its pungency sings through the curry and then you get a tang from the fruity molasses. The potatoes thicken the curry and the Halloumi..oof the Halloumi. Its saltiness balances well with the other senses and soaks up the curry juices with its light chewiness. You’ve got to do this one. Really.

Ingredients

225g Halloumi cheese, cut into bite sized chunks

100g fine asparagus tips

350g potatoes

½ tin of chopped tomatoes

1 ½ tbsp. of pomegranate molasses

1 ½ full bulbs of garlic

4-6 mild and thick chillies (suitable for salsa or stir fries) minced

1 tsp. cumin seeds

1 tsp. coriander powder

1 tsp. cumin powder

3-4 cardamom pods

Salt to taste

½ tsp. turmeric

3 tbsp. cooking oil

One medium sized red onion, thinly sliced

225ml water

Cook’s note: I am not using the thin red chillies for this dish. What we want to achieve is that bright red colour and sweet and gentle heat. Please use the thick, but short red chillies that are used for stir fries and salsa.

Method

  1. Start by roasting the 2 bulbs of garlic. Drizzle them lightly with oil and sprinkle with salt. Wrap them in baking paper and put them in the oven at 180degrees for approximately 20 minutes or until they are soft enough to pop out of their skins.
  2. Heat the oil in a non-stick pan and add the cumin seeds with the turmeric and allow the seeds to sizzle before adding the onion, salt and turmeric. Soften the onion before adding the minced chillies and stir fry for 30 seconds on a medium to low heat.
  3. Stir in the potatoes, coat them in the tempering and then add the tomatoes and water. Bring the curry to a simmer and cook for 8-10 minutes or until the potatoes are cooked but firm.
  4. Add the asparagus and the cumin and coriander powders and then the pomegranate molasses. Pop the cloves of garlic out of their skins (use approximately one and a half bulbs). Mash them lightly to release the flavours.  Mix well and cook for 3-4 minutes.
  5.  Mix in the Halloumi and cook on a low flame for 2-3 minutes.

Serve immediately with rice.

Start the year as you mean to go on- tomato, pomegranate and roasted mini pepper salad

1 Jan

Start the year as you mean to go on- tomato, pomegranate and roasted mini pepper salad

The husband and I ate hurriedly, quietly and messily from one plate today. It had been a long time since we shared a plate, but the salad was very good.

Back in the day, we shared a plate a bit more frequently. Sharing food is a lovely and warm thing to do isn’t it. Nowadays we focus on feeding our boy and eat in between offering him cars or dinosaurs that find my little guys food so yummy and scrummy in the tummy.

I loved sharing fresh and hot donuts with my mum and brother in the open market in Leicester when growing up. They were hot and doughy and sprinkled liberally with sugar. I remember fondly sharing Chinese take-away boxes from Camden market with my husband when we were students or falafel wraps from edgware road late in the evening and it became a tradition for him to unravel it for me.

Now our bodies can not cope with too many late, heavy, fried or generally indulgent meals. Christmas and New Year meals have left my tummy feeling tender and polluted. It’s time for fresh, clean, colourful and juicy foods. Salad. It doesn’t have to be boring…

My tomato, pomegranate, roasted mini pepper salad is fresh, zingy, spicy, sweet and herby. The juices from the tomatoes, pomegranate and spices and herbs all blend into a fresh and refreshing utterly moorish mix. I’m so pleased at how well the pomegranate works with the tomatoes. I’ve used a red chilli, oregano and chaat masala to give it a real kick and aroma. Do invest in some chaat masala, it’s a salty and peppery spice blend that really livens up dishes and works fabulously well with tomatoes or cucumber.

I served this with flatbread and my recipe for hummus.

Ingredients to serve 2-4

350g plum tomatoes
1 tbsp white wine vinegar
2 cloves garlic, minced
1 small red onion, finely diced
1 1/2 tbsp pomegranate molasses
Salt to taste
The seeds of one pomegranate
Half and avocado, peeled and cubed
1 tbsp oregano leaves
1 mild and large red chilli, deseeded and finely chopped
1 tsp chaat masala
A couple of glugs of olive oil
About a dozen tiny red or yellow peppers, roasted in a light coating of rapeseed oil.

Method
1. Toss the tomatoes, pomegranate seeds, roasted mini peppers and avocado chunks togetherimage
2. In a small bowl whisk together the oil, pomegranate molasses, salt, garlic, chilli, chaat masala, white wine vinegar and oregano leaves.
3. Drizzle the dressing over dressing and serve with lots of flatbread and hummus

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