Potato, Haloumi and Chickpea Curry
A great Veggie curry that all the meat-eaters love too
Course: Main Course
Cuisine: Indian
Diet: Vegerarian
Recipe Type: Curry
Servings: 4 people
- 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
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
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.