Halloumi Korma

Ingredients for 4 servings:

• 250 g basmati rice or spiced rice
• 200g halloumi
• 200 ml coconut milk
• 100 g natural yogurt or Greek yogurt
• 200 g cashew nuts
• 3 onions
• 2 bell peppers, red
• 1 zucchini
• 20 g ginger root
• 1 dash of lemon or lime juice
• salt and pepper
• Cayenne pepper
• chili flakes
• Tikka Masala Paste
• Ras el Hanout
• curry powder
• Turmeric powder
• Garam Masala
• Coriander, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Prepare the rice according to the package instructions. If desired, add a little curry and turmeric powder to the water. Soak about 2/3 of the cashews in boiling water for 10-30 minutes. Cut the halloumi into 1 cm cubes and fry them in a pan with the remaining cashews until golden brown on all sides. Then remove everything from the pan and set aside for later. Peel the onions, chop them into small pieces, and then sauté them in the pan. Wash the remaining vegetables, chop them finely, and then fry them in the pan. Meanwhile, peel the ginger, drain the soaked cashews, and puree them finely in the coconut milk. When the vegetables are sufficiently cooked, reduce the heat and add the coconut milk. Season everything with the ground spices and the paste and add a dash of lemon/lime juice. Then add the yogurt to thicken. Do not let the vegetables cook any further, or the fat will separate. Just before serving, add the halloumi and fried cashews. Chop the fresh coriander. Serve the rice on a plate or in a bowl and generously drizzle with the sauce. Garnish with coriander and a small pinch of garam masala.