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This is from Australian Delicious magazine.
Make and share this Haloumi Pasta recipe from Food.com.
- 400 g halloumi cheese
- 2 tablespoons olive oil
- 1⁄2 teaspoon sweet paprika
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1 onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 10 fresh curry leaves
- 400 g chopped tomatoes
- 1⁄4 teaspoon dried chili pepper flakes
- 300 g cooked spiral pasta
- 3 tablespoons chopped coriander
- naan bread, and
- mango chutney, to serve
- Cut the haloumi into 1cm cubes.
- Mix dried spices together.
- Toss haloumi in 1 tablespoon oil and all the dry spices.
- Heat the remaining oil in a large frypan over medium-high heat.
- Add the onion and garlic, and cook, stirring, for 1-2 minutes or until softened.
- Add the haloumi and curry leaves, and cook until haloumi is golden.
- Add the tomato and chilli flakes, then bring to the boil.
- Season to taste with salt and freshly ground black pepper.
- Stir in the pasta and cook until heated through.
- Remove from the heat and stir through the coriander.
- Serve with naan and chutney.
I've actually made this quite a few times now, I just can't believe that I didn't post my review and photos. I promise to make again soon so that you can have photos. This is such an easy, yummy dish.
It's a bit difficult for me to rate this recipe. I was expecting something else, though I'm not sure what. I had to convert the measurements to the US version, and some proportions might have been a little off. I used whole wheat pasta and I used canned chopped tomatoes because that was all I had on hand. I also had to use dried curry leaves. I wasn't sure about whether the 300 g. of pasta meant cooked first or 300 g of dried pasta, cooked. So I had a lot of pasta, but that part seemed okay. The resulting dish was neither Indian nor Greek nor some other style of dish. It was DIFFERENT. It was tasty enough. It was easy to make. I'm not sure about the naan; there were already tons of carbs. I don't think I'll make this exactly this way again, but I may play around with the seasonings and use the basic recipe again. Thanks for sharing!