A hearty dish that combines the comforting qualities of a classic potato hash with the vibrant and spiced flavours of Indian cuisine.
- Bring a large pan of water to the boil, cook the potatoes for 5 minutes, drain and cool.
- In a large frying pan add the olive oil, red onion, curry powder and garam masala and cook for about 3 minutes over a medium heat. Now add the spring onions, potatoes and garlic and continue cooking for 5-7 minutes stirring every so often. You may need to add a little more oil if the potatoes begin to catch. Now add a 200ml of water, the peas and sultanas and continue cooking for another 5 minutes. Just before serving stir in the baby spinach.
- Slice the halloumi into 8 brush with a little olive oil and sprinkle with a little curry powder then cook either under a hot grill of in a dry frying pan over a hot heat.
- Divide the hash between your serving plates, top with the halloumi and finish with chopped fresh mint. Serve with crisp salad.
- Cook the potatoes in 200ml of hot water for about 5 minutes, drain.
- In a large microwavable bowl add the olive oil, onion, curry powder, garam masala, spring onions and garlic and cook for 3 minutes. Mix in the potatoes and peas and cook covered for about 10 minutes.
- Finally stir in the spinach and sultana’s and cook for 2 more minutes
- Serve with grilled halloumi cheese a scattering of fresh mint and crisp salad.