Green Coconut Curry with Flamingo Peas

Method

1. Fry the halloumi or paneer in 1 tbsp of coconut oil until browned and crisp, remove with a slotted spoon and set aside.
2. Add the remaining oil, onion, garlic and ginger and fry until soft.
3. Add the cumin, mustard, fenugreek and chilli cook until the spices are fragrant and the mustard seed start to pop. Do not allow the slices to burn or they will become bitter.
4. Add the coconut milk, curry leaves and sugar and bring to a simmer.
5. Add the leaves. You may need to do this in batches to allow the leaves to wilt enough to fit the next handful in. Cook the leaves down until tender. For spinach this will be almost instant, but for tougher leaves it can take a few minutes. Once cooked blend with an immersion blender until smooth.
6. Check the seasoning and add the garam masala, cooked flamingo peas and halloumi or paneer.
7. Return to the heat to heat though. Serve with a squeeze of lime and plenty of coriander.