Carlin pea saag with halloumi

An easy meat-free meal packed full of flavoursome spices

Your next vegetarian meal should be carlin pea saag with halloumi.

• Prep Time: 5 mins
• Cook Time: 40 mins
• Serves: 2- 3
• Difficulty: easy
• Ideal for: midweek meal, vegetarian

Carlin pea saag with halloumi

Another great little recipe from Bold Beans.

I’ve never had carlin beans so wanted to check them out and found this recipe.

I love an Indian curry.

And this twist using British carlin beans with crispy mango halloumi is an absolute winner.

Give it a go for your next meat-free meal.

You won’t be disappointed.

Ingredients

• 2 tbsp oil
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds 
• an onion, finely sliced 
• 2 garlic cloves, grated 
• 1 tbsp turmeric 
• 1 tbsp mild curry powder 
• 2 tsp fresh ginger, grated 
• 1 tbsp tomato puree 
• 1 jar Queen carlin peas or 2 x tinned carlin peas
• 200g spinach 
• 300ml coconut milk 
• ½ stock cube (optional)
• 250g block of halloumi, sliced into cubes
• 1 heaped tbsp mango chutney 

Method

1. Heat the oil in a pan over a medium heat. Add the cumin and fennel seeds and cook for 2 minutes until fragrant and sizzling.
2. Then add the onion with a pinch of salt and cook for 7-8 minutes until softened. Add a splash of water if they start to stick.
3. Add the garlic and cook for a further minute until fragrant.
4. Now, add the turmeric, curry powder, ginger and tomato puree with a splash of water stir to create a paste. Fry off for 1-2 minutes.
5. Pour in the carlin peas, coconut milk, stock cube, if using, and the spinach. Stir to combine and simmer for a few minutes until the mixture thickens slightly.
6. Transfer 2 ladle-fulls of the mixture to a blender or food processor and blitz into a puree. Stir this green puree back into the pan. If it’s a little thick, add some of the remaining coconut milk or water to loosen.
7. Check for seasoning –  and reduce to a low simmer.
8. While that’s simmering, add the diced halloumi and mango chutney to a small bowl and toss to coat. Heat a non-stick pan over a medium heat and cook the halloumi until golden all over, turning regularly, about 3-4 minutes . Add a splash of oil or water if it gets a little sticky.
9. Once the curry has reached a creamy consistency, serve and scatter over the halloumi chunks over top.

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