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Carlin Pea Saag with Mango Chutney Halloumi
We all love a saag + we all love halloumi. We know you will LOVE this Carlin pea saag with mango chutney halloumi croutons. Absolutely packed with warming spices and flavour, but coming together in no time at all, this recipe is one for your weeknight rotation! Our British Carlin peas are gently simmered in a curried saag sauce and topped with salty sweet fried halloumi. An absolute belter.
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Carlin Pea Saag with Mango Chutney Halloumi
Rated 4.9 stars by 28 users
Servings
3
Cook Time
40 minutes
Author:
Bold Bean Co.
We all love a saag + we all love halloumi. We know you will LOVE this Carlin pea saag with mango chutney halloumi croutons. Absolutely packed with warming spices and flavour, but coming together in no time at all, this recipe is one for your weeknight rotation! Our British Carlin peas are gently simmered in a curried saag sauce and topped with salty sweet fried halloumi. An absolute belter.
Ingredients
- 2 tbsp coconut oil or neutral oil
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 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 with their bean stock
- 200g spinach
- 300ml coconut milk
- ½ stock cube (optional)
-
250g block of halloumi, sliced into cubes - or tofu works well to keep it vegan
- 1 heaped tbsp mango chutney
- Nigella seeds, go garnish (optional)
- Natural or coconut yogurt
- Warm naans, flatbreads or rice
-
Halloumi - paneer
Serving Suggestions
Substitutions
Directions
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. 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. Add the garlic and cook for a further minute until fragrant.
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.
Pour in the carlin peas with their bean stock, coconut milk, stock cube, if using, and the spinach. Stir to combine and 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, some of the remaining coconut milk or water to loosen. Check for seasoning - keeping in mind the halloumi is salty! - 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.
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