Potato, Haloumi and Chickpea Curry
A great Veggie curry that all the meat-eaters love too
Servings 4 people
Ingredients
- 2 tbsp sunflower oil
- 2 onions roughly chopped
- 2 garlic cloves chopped
- 2 ½ cm fresh ginger grated
- 1 fresh chilli chopped
- 1 ½ tsp salt
- 4 Tomatoes roughly chopped
- 200 ml water
- 1 cinnamon stick 1/2 teaspoon of ground cinnamon as a sub.
- 1 tsp sugar
- 2 tsp Garam Masala
- ½ tsp Ground Turmeric
- ½ tsp chilli powder
- 225 g Haloumi cubed
- 2 Potatoes large, quartered
- 400 g canned Chickpeas drain, reserving the liquid
Instructions
Making the Base
- Heat 1 tablespoon of oil in a saucepan over a low heat. Add the onions and cook gently for 10 minutes.
- Add the garlic, ginger and chilli and salt and cook for another 5 minutes.
- Add the Tomatoes and cook for 10 to 15 minutes until the tomatoes have softened.
- Transfer the mixture to a food processor; add 200ml of water (use the reserved liquid from the chickpeas); blitz until smooth. You can get away with using a stick blender … it is just a bit messy 🙂
Don't Forget the Potatoes
- Whilst you are making the base, also boil the potatoes until just cooked through.
Making the Curry
- Add 1 tablespoon of oil to a saucepan over a medium heat. Add the cinnamon stick and cook for a few seconds, then add the tomato base to the pan. Cover and cook for 15 mins
- Add the sugar, garam masala, turmeric and chilli powder.
- Cube the boiled potatoes (don't both peeling them), and add to the pan. Then add the chickpeas and haloumi
- Cook for another 20 minutes.