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Home » Recipes

Halloumi and Spinach Curry

Published: Oct 28, 2022 · Modified: Jan 21, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Halloumi spinach curry in skillet
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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

  1. Preheat the oven to 200C/fan 180C/gas 6.  
  2. 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.
  3. 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.
  4. Bring to the boil then reduce to a simmer for 20 minutes or until the tomatoes have mostly broken down.
  5. Place the halloumi cubes on a lined baking tray and bake for 15 minutes, or until softened and golden on the edges.
  6. 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 spinach curry in skillet

Halloumi and Spinach Curry

By: Deborah
A lovely vegetarian curry with sweet pops of tomatoes, fresh spinach and salty baked halloumi, it's delicious!
PREP: 10 minutes minutes
COOK: 30 minutes minutes
TOTAL: 40 minutes minutes
Course: Lunch, Main
Cuisine: Indian
Servings: 2 people
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Equipment

  • Cast iron skillet

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:
  • Indian dishes
  • vegan and vegetarian dishes

Nutrition

Calories: 632kcal | Carbohydrates: 47g | Protein: 33g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Sodium: 1978mg | Potassium: 1259mg | Fiber: 7g | Sugar: 10g | Vitamin A: 10652IU | Vitamin C: 75mg | Calcium: 1307mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS fresh tomatoes, vegetarian
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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