This halloumi and spinach curry recipe appeared in this month's Sainsbury's magazine. As I post this recipe, it's not on the Sainsbury's recipe website. I liked the look of the curry and already had a block of halloumi in the fridge. The spices and stock were already in the kitchen cupboards, so all I needed to buy was some fresh cherry tomatoes and a bag of baby spinach.
The prep time is minimal and the curry is ready in half an hour - perfect! It will serve 2 for a main course in the evening, or 3 for lunch.
The curry has a lovely depth of flavour and with the sweet pops of tomatoes, fresh spinach and salty baked halloumi, it's a delicious combination of flavours.
Tips
- Leftovers can be stored in the fridge for 2 to 3 days, or frozen in portions.
- This halloumi and spinach curry recipe is easily adapted if you’re cooking for more people.
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How to make this Halloumi and Spinach Curry
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- a pinch of salt
- 1 tsp garlic granules
- 2 tbsp curry powder (use medium or tikka)
- 1 tsp ground ginger
- 1 tsp ground cumin
- 350g cherry tomatoes, halved
- 2 tbsp tomato puree
- 250ml vegetable stock (made using 0.5 stock pot or cube)
- freshly ground black pepper
- 225g halloumi, cubed
- 200g baby spinach
To serve:
- 150g basmati rice, cooked
- naan bread and/or poppadom crisps
Instructions
- Preheat the oven to 200C/fan 180C/gas 6.
- Heat the oil in a large skillet or frying pan and gently fry the onion with a pinch of salt for 6 to 8 minutes, or until softening and golden at the edges.
- Add the garlic granules, curry powder and all the spices and continue to cook for 2 minutes until aromatic, then mix in the cherry tomatoes, tomato puree and vegetable stock. Stir well and season with black pepper.
- Bring to the boil then reduce to a simmer for 20 minutes or until the tomatoes have mostly broken down.
- Place the halloumi cubes on a lined baking tray and bake for 15 minutes, or until softened and golden on the edges.
- Stir the spinach into the curry sauce and allow to wilt. Once wilted, add the halloumi and stir together. Serve immediately with your choice of rice or naan and/or poppadom crisps.
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Halloumi and Spinach Curry
Equipment
Ingredients
- 1 tbsp vegetable oil
- 1 onion chopped
- a pinch of salt
- 1 tsp garlic granules
- 2 tbsp curry powder (use medium or tikka)
- 1 tsp ground ginger
- 1 tsp ground cumin
- 350 g (12.3 oz) cherry tomatoes halved
- 2 tbsp tomato puree
- 250 ml (1 cup) vegetable stock (made using 0.5 stock pot or cube)
- freshly ground black pepper
- 225 g (7.9 oz) halloumi cubed (see Notes)
- 200 g (7.1 oz) baby spinach
To serve:
- 150 g (5.3 oz) basmati rice cooked
- naan bread and/or poppadom crisps
Instructions
- Preheat the oven to 200C/fan 180C/gas 6.
- Heat the oil in a large skillet or frying pan and gently fry the onion with a pinch of salt for 6 to 8 minutes, or until softening and golden at the edges.
- Add the garlic granules, curry powder and all the spices and continue to cook for 2 minutes until aromatic, then mix in the cherry tomatoes, tomato puree and vegetable stock. Stir well and season with black pepper.
- Bring to the boil then reduce to a simmer for 20 minutes or until the tomatoes have mostly broken down.
- Place the halloumi cubes on a lined baking tray and bake for 15 minutes, or until softened and golden on the edges.
- Stir the spinach into the curry sauce and allow to wilt. Once wilted, add the halloumi and stir together. Serve immediately with your choice of rice or naan and/or poppadom crisps.
Notes
- Leftovers can be stored in the fridge for 2 to 3 days, or frozen in portions.
- This halloumi and spinach curry recipe is easily adapted if you’re cooking for more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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