Carlin Pea Saag with Mango Chutney Halloumi
Carlin Pea Saag with Mango Chutney Halloumi
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Servings
3-4
Cook Time
30 minutes
Author:
Bold Bean Co.
Ingredients
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2 tbsp olive oil
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1 tbsp cumin seeds
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1 tbsp fennel seeds
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1 onion, finely sliced
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2 garlic cloves, grated
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1 tbsp turmeric
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1 tsp garam masala
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2 tsp fresh ginger, grated
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1 tbsp tomato puree
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1 x 700g jar of Bold Bean `Co Queen Carlin Peas with their bean stock (or 2 x 400g tins of carlin peas with 250ml veg stock)
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150ml veg stock
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100g spinach
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150ml coconut milk
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300g halloumi, sliced into cubes
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1 heaped tbsp mango chutney
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Nigella seeds, go garnish (optional)
Directions
Heat the olive oil in a pan over a medium heat. Add the cumin and fennel seeds and fry until they start to pop, then add the onion and cook for 7-8 minutes until softened. Add a splash of water if they start to stick. Add the garlic and cook for a further 1-2 minutes.
Add the turmeric, garam masala, ginger and tomato puree with half a cup of water and stir to create a paste. Fry off for a 1-2 minutes.
Pour in the carlin peas with their bean stock, the veg stock, spinach and all of the coconut milk and stir to combine. Simmer for a few minutes until the mixture thickens slightly.
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 looking a little thick, add some more stock or water. Season to taste and reduce to a low simmer.
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.
Once the curry has reached a creamy consistency, serve into bowls. Top with some yogurt and scatter over the halloumi chunks. Finish with a sprinkle of nigella seeds, if using. Dunk with warm naans to serve, or with rice for something heartier.
