Halloumi And Vegetables In Spicy Pesto And Coconut Sauce

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   1. Add all ingredients for marinade into a blender. Blend till forms a thick paste

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   2. Cut Halloumi into 1-2cm cubes and put into mixing bowl

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   3. To mixing bowl add roughly cut carrots, baby aubergine, shelled edamame (soya) beans, shallots and spring onion. (potatoes and cauliflowers can also be added)

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   4. Add blended marinade to mixing bowl. Cover and stored in fridge for few hours.

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   5. In a wok (with a lid) add olive oil over a medium to high heat

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   6. To hot oil add black mustard seeds and cumin seeds

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   7. Once mustard seeds start to pop add curry leaves

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   8. After a quick 15-20s frying of curry leaves add tomato puree and water.

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   8. Cook off the tomato puree.

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    9. To tomato puree add coconut cream (or single cream), and turn to low heat.

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    10. Add marinated vegetables to tomato and coconut mixture.

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    11. Cover with lid and allow to simmer on low heat for 30 - 40 minutes.

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    12. Serve with cloves, cardamom, bay leaves and coriander infused rice or chapattis.

No additional tips available.