Creamy Halloumi and Tomato Curry
This creamy halloumi and tomato curry is giving main character energy. Seriously, the texture is giving paneer vibes, but it’s so easy to whip up in one pan. That turmeric isn't just for the gorgeous colour; it’s packing an antioxidant punch! I swear, this dish is the ultimate comfort food glow-up. You're going to be obsessed.
Ingredients
vegetable oil30 ml
halloumi225 g
ginger20 g
ground cumin2 tsp
ground coriander2 tsp
turmeric1 tsp
double cream100 ml
baby spinach80 gfresh or frozen
nigella seed1 tsp
white onion1 whole
sugar2 tsp
garam masala3 tsp
rice185 g
chopped tomatoes1 tin
garlic cloves2 clove
Instructions
Chef's Tips
For young children, you may want to halve the amount of garam masala to make the curry milder.
This curry freezes well. Allow it to cool completely before transferring to an airtight container and freezing for up to 3 months. Thaw overnight in the fridge before reheating gently on the hob.
To add more vegetables, consider stirring in some frozen peas or chopped bell peppers along with the spinach.
Serve up with some warm naan bread—perfect for mopping up all that lovely, flavourful sauce.
Cook the Rice
Cook the rice according to the instructions on the packet and set aside, covered.
Prepare the Aromatics and Halloumi
Peel and chop the onion. Peel and crush the garlic clove. Grate the ginger. Cut the halloumi into bite-sized cubes and set these aside. Heat 1 tablespoon of the vegetable oil in a large pan over a medium heat. Add the chopped onion and cook for 5 minutes, or until it turns translucent.
Build the Spice Base
Add the crushed garlic and grated ginger to the pan. Cook for 2 minutes, stirring frequently, until fragrant. Stir in the ground cumin, ground coriander, and turmeric, and cook for 2 minutes more.
Simmer the Tomato Sauce
Pour in the chopped tomatoes and stir well. Bring to a simmer and cook for 7 minutes, or until the mixture thickens nicely.
Enrich the Sauce
Reduce the heat to low and stir in the double cream. Gently simmer for 4 minutes until the sauce has thickened slightly.
Fry the Halloumi
While the sauce is simmering, heat the remaining 1 tablespoon of vegetable oil in a separate pan over a medium-high heat. Fry the halloumi cubes for about 4 minutes until they are golden brown on all sides.
Combine and Finish the Curry
Once the halloumi is browned, add it to the sauce along with the baby spinach, the 2 tsp sugar, and the garam masala. Stir everything together and gently simmer for 5 minutes until the spinach has wilted. If the curry seems too thick, loosen it with a splash of water or a little extra cream.
Serve
Scatter the curry with nigella seeds and serve immediately with the freshly cooked rice.
