Charalambides Christis
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Peas & Halloumi Curry | Charalambides Christis

Κατάλληλο για χορτοφάγους
7 Φεβρουαρίου 2024

Have you ever tried Peas & Halloumi Curry?

Χρόνος Ψησίματος


  • 1 Pissourkotiko Goat & Sheep Halloumi, Charalambides Christis, cut into 1 ½cm cubes
  • 200g Green Peas, Barba Stathis
  • 75ml Dairy Cream with 35% fat, Charalambides Christis
  • 2 Onions, finely diced
  • 50ml EVOO, Extra Virgin Olive Oil
  • 1 tbsp Roasted Garlic Paste
  • 2 Inch Fresh Ginger, grated
  • 1 ½ tsp Chili Powder
  • ½ tsp Caster Sugar
  • ½ tsp Cumin, ground
  • 3 tbsp Tomato Paste
  • 400g Tomato Pulp, canned
  • 200ml Warm Water
  • 125ml Coconut Cream
  • 25g Garam Masala Spice Mix
  • 1 tsp Sea Salt
  • ½ tsp freshly ground Black Pepper
  • Papadums

For the Rice:

  • 300g Basmati Rice
  • 1 Star Anise
  • 1 Litre Water
  • 1 tsp Sea Salt


  1. We start with the rice, by placing a medium pot over high heat, pouring the water, adding the star anise and seasoning with the salt. Cover the pot with its lid, bring to a boil, add the rice and simmer as per package instructions making sure that the liquid is not completely absorbed.
  2. Turn off the heat, open the lid and strain the rice. Keep aside uncovered to cool.
  3. Take a large and deep pot or casserole and place on medium heat. Add the oil and a minute later add the onions, sauteing for 3-4’ until translucent. Add the tomato paste, the garlic and ginger and sauté for one more minute.
  4. Increase the heat and add the garam masala, the chili powder along with the sugar, cumin, season with the salt and pepper and sauté for 2 more minutes. Bring in the tomato pulp and simmer for 15’ with the lid on while stirring. 5’ later pour the warm water and stir.
  5. Add the halloumi cubes along with the coconut cream and simmer for 10’ while stirring every now and then.
  6. Add the peas, stir, bring to a boil and simmer for 3’.
  7. Pour the cream, mix well and remove from the heat. Serve with the rice and papadums.
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