Creamy Halloumi and Tomato Curry

Name: Creamy Halloumi and Tomato Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3
Ingredients: 225 g block halloumi; 80 g fresh or frozen baby spinach; 1 large onion, chopped; 2 clove Garlic; 1 piece thumb-sized piece of ginger grated; 2 tbsp flavourless oil; 400 g can chopped tomatoes; 100 ml double cream; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp turmeric; 1 tbsp garam masala; 2 tsp sugar; 1 tsp nigella seeds; 1 serving cooked rice grains or naan, to serve

A rich and comforting vegetarian curry featuring golden-fried halloumi cubes in a velvety tomato and cream sauce. Perfectly balanced with aromatic spices and fresh spinach, it's a quick weeknight dinner that feels like a treat.

Servings3 Portions

Prep Time5 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

block halloumi
225 g
fresh or frozen baby spinach
80 g
large onion, chopped
1
Garlic
2 clove
thumb-sized piece of ginger grated
1 piece
flavourless oil
2 tbsp
can chopped tomatoes
400 g
double cream
100 ml
ground cumin
2 tsp
ground coriander
2 tsp
turmeric
1 tsp
garam masala
1 tbsp
sugar
2 tsp
nigella seeds
1 tsp
cooked rice grains or naan, to serve
1 serving

Step-by-Step Instructions

Prepare the halloumi by cutting it into bite-sized cubes. In a large pan, heat 1 tbsp of the oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes soft and translucent.

Add the crushed garlic and grated ginger to the pan. Cook for another 2 minutes, stirring frequently to prevent burning, until fragrant. Stir in the ground cumin, coriander, and turmeric, and cook for 2 more minutes to toast the spices.

Pour in the canned chopped tomatoes and stir well to combine with the aromatics. Bring to a gentle simmer for 5-7 minutes, or until the mixture begins to thicken and the flavors meld.

Reduce the heat to low and stir in the double cream. Simmer gently for 3-4 minutes until the sauce is rich and thickened. While the sauce simmers, heat the remaining 1 tbsp of oil in a separate frying pan over medium-high heat. Fry the halloumi cubes for 3-4 minutes, turning occasionally, until golden brown on all sides.