Halloumi & Tomato Curry

Serves 2

Ingredients

  • 225 g block halloumi
  • 2 tbsp sunflower oil
  • 1 large onion chopped
  • 2 garlic cloves crushed
  • thumb-sized piece of ginger grated
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 400 g can chopped tomatoes
  • 100 ml double cream
  • 80 g fresh or frozen baby spinach
  • 2 tsp sugar
  • 1 tbsp garam masala
  • 1 tsp nigella seeds

Instructions

1

Cut the halloumi into bite-sized cubes and set them aside. Heat 1 tbsp of the oil in a large pan over a medium heat. Add the onion and cook for about 5 mins, or until it turns translucent.

2

Add the garlic and ginger to the pan. Cook for another 2 mins, stirring frequently, until they become fragrant. Stir in the cumin, coriander and turmeric, and cook for 2 mins more. Pour in the tomatoes and stir well. Simmer for 5-7 mins, or until the mixture thickens.

3

Reduce the heat and add the cream. Stir and simmer gently for 3-4 mins until thickened.

4

While the sauce is simmering, heat the remaining 1 tbsp oil in a separate pan over a medium-high heat. Fry the halloumi for 3-4 mins until golden brown on all sides.

5

Once the halloumi is browned, add it to the sauce along with the spinach, sugar and garam masala and stir to combine. Gently simmer for 5 mins until the spinach has wilted or defrosted. If the curry seems too thick, add a splash of water or more cream to loosen it. Scatter with nigella seeds and serve with rice, grains or naan.