Ingredients

Marinade for the Vegetables

Fresh Basil - 1 cup

Toasted Pine nuts - 1/2 cup

Sun Dried Tomatoes - 4 nos

Capers - 1 Tbsp

Garlic - 2 medium cloves

Fresh Thyme - 2 Tbsp

Fresh Coriander - Small bunch

Cloves - 4 nos

Nutmeg powder - 1/2 Tbsp

Red Chilli - 1 large

Ginger - 1in piece

Lemon Juice - 1Tbsp

Salt & Pepper - To taste

Olive oil - To make into paste - approx 3-4 Tbsp

Vegetables for Stir-Fry

Olive oil - to fry spices

Black mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Curry Leaves - 6-7 leaves

Tomato puree - 2 Tbsp

Halloumi - 250g

Carrots - 200g

Baby Aubergine - 200g

Shelled Edamame (or green peas) - 1 cup

Spring onion - 3 nos

Shallots (or red onion) - 1 large

Coconut cream (or single cream) - 1 cup

Water - 1 cup

Preparation

  1. Add all ingredients for marinade into a blender. Blend till forms a thick paste
  2. Cut Halloumi into 1-2cm cubes and put into mixing bowl
  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)
  4. Add blended marinade to mixing bowl. Cover and stored in fridge for few hours.
  5. In a wok (with a lid) add olive oil over a medium to high heat
  6. To hot oil add black mustard seeds and cumin seeds
  7. Once mustard seeds start to pop add curry leaves
  8. After a quick 15-20s frying of curry leaves add tomato puree and water.
  9. Cook off the tomato puree.
  10. To tomato puree add coconut cream (or single cream), and turn to low heat.
  11. Add marinated vegetables to tomato and coconut mixture.
  12. Cover with lid and allow to simmer on low heat for 30 - 40 minutes.
  13. Serve with cloves, cardamom, bay leaves and coriander infused rice or chapattis.