Chickpea & Halloumi Curry

This dish was first made for me by some friends who got the recipe from a supermarket newsletter type thing. I have made it a few times and it has since evolved into something somewhat different. One difference is that the original recipe calls for 'garam masala' which I do not have at home as a pre-mixed spice powder.

A note about 'garam masala'

Garam masala really means heat (garam) and spices (masala). If I understand it correctly, 'heat' here refers not to the heat or spiciness of the food, rather to a food classification common in Asia. I know if from the Chinese culture, but it is also known in Ayurveda. Such classification systems categorises food into heating, cooling and neutral food; i.e. food which casue the body to heat or cool, or which do neither. I'll not go into detail, mostly because I do not know enough to elaborate with any confidence. My knowledge is mostly confined to the foods which are ingrained in my brain from childhood as being 'heaty' or 'cooling'.

So, garam masala really just means a mix of spices. As far as I am aware, the spices which make up this mix varies, though various websites will tell you that there are a few spices which are most often included in any garam masala recipe. For the record, the spices used in this recipe does not purport to be a recipe for garam masala in any way. It's just what I have at home and like to use.

Ingredients
1 large onion, chopped
1 - 3 garlic cloves, depending on how much you like garlic

1 can crushed tomatoes, about 500g

1 can chickpeas, about 400g, cooked otherwise boil in advance with a pinch of salt

1 cup chicken / vegetable stock

250g frozen spinach, less if using fresh spinach

400g halloumi, cut into pieces

juice of half a lemon

Salt & pepper

Whole spices

1 tsp cumin seeds

1 tsp fennel seeds

4-5 cloves

1 small cinnamon stick

1-2 bay leaves

1-2 star anise

Spice powders

2 tsp curry powder

1/2 tsp cumin powder

1/2 tsp coriander powder

1 tsp paprika

The selection of spice powders is discretionary. I tend to randomly use most of the items on the list, but usually not all. Proportions are vague estimates. I don’t think it matters much as long as you get the balance right. Using too much can result is a bitter, acrid taste, but can be watered down or neutralized with cream or yogurt, if necessary. Add chilli powder for more heat. 

Method:

1. Fry onion and garlic in a bit of oil until translucent. 

2. Add whole spices to onion and toss for two minutes on medium high heat. 

3, Add spice powders and stir well. Add a very small amount of oil or water to ease mixing of spices only if necessary. Fry until raw masala smell is gone. 

4. Add chickpeas, tomatoes and stock. Stir well and bring to boil, then lower heat to simmer. 

5. Mix in spinach, and season with salt and pepper. Best to leave it somewhat undersalted, as the halloumi will increase the overall saltiness of the dish. Cook on low heat. 

6. Add halloumi and squeeze lemon over the pieces as cooking. Cook on low heat until soft.

7. Add additional seasoning if necessary. Concentrated tomato paste, lemon juice and sugar can be added to taste to improve overall balance, if necessary.

original recipe: 
http://www.ica.se/recept/kikartscurry-med-halloumi-717879