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–+ servings
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
COOK: 30 minutes
TOTAL: 40 minutes
Course: Lunch, Main
Cuisine: Indian
Servings: 2 people
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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.

 

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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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