Halloumi Jalfrezi

    MAKES: 6 servings
    PREPARATION TIME: 20 minutes
    COOKING TIME: 25 minutes
    Like eggplant, chunks of halloumi cheese act like little sponges when they’re added to sauces; they soak up all the layers of flavor. That’s why halloumi works so well in this vegetarian (and low-carb, of course!) take on jalfrezi, an Indian take-out classic.

    1/3 cup (73 g/2.6 oz) ghee or other healthy cooking fat, divided
    1 pound (450 g) halloumi cheese, diced
    11/2 teaspoons whole cumin seeds
    1 medium (110 g/3.9 oz) onion, sliced
    2 cloves garlic, minced
    1-inch piece (6 g/0.2 oz) finely chopped ginger
    1 small (14 g/0.5 oz) green chile pepper, sliced
    11/2 teaspoons ground coriander
    11/2 teaspoons garam masala
    1/2 teaspoon turmeric powder
    1/2 teaspoon chili powder
    3 medium (240 g/8.5 oz) tomatoes or 1 cup (240 g/8.5 oz) canned chopped tomatoes
    1/2 cup (120 ml) water or vegetable stock
    1 medium (120 g/4.2 oz) red bell pepper, sliced
    2 medium (240 g/8.5 oz) green bell peppers, sliced
    1 medium (200 g/7.1 oz) zucchini, diced
    Salt and pepper
    2 tablespoons (30 ml) fresh lemon juice
    Fresh cilantro or parsley for garnish


    Grease a large skillet or casserole dish with half of the ghee and heat over medium-high heat. Add the halloumi and cook until lightly browned on all sides. Use a slotted spoon to transfer the halloumi to a bowl and set aside.
    Grease the pan with the remaining ghee. Add the cumin seeds and cook briefly over medium-high heat for 30 seconds. Add the onion and cook for 2 to 3 minutes, until fragrant. Add the garlic, ginger, chile pepper, coriander, garam masala, turmeric powder, and chili powder. Cook for 1 minute, stirring frequently. Add the tomatoes and vegetable stock. Cook for 1 to 2 minutes, until the sauce starts to thicken. Add the bell peppers and zucchini. Cook for 5 to 8 minutes, or until the vegetables are crisp-tender. Season with salt and pepper to taste. Take off the heat, drizzle with lemon juice, and garnish with cilantro. To store, let it cool, and refrigerate in an airtight container for up to 5 days.
    Total carbs: 10.6 g / Fiber: 2.7 g / Net carbs: 7.9 g / Protein: 16.8 g / Fat: 33.1 g / Energy: 401 kcal
    Macronutrient ratio: Calories from carbs (8%), protein (17%), fat (75%)