Indulge in this irresistible creamy halloumi and tomato curry, a family-friendly delight with a wonderful texture similar to paneer. Turmeric, a powerful antioxidant, adds a vibrant hue and a health boost to this comforting dish!
to serve
to serve
Cut the halloumi into bite-sized cubes and set aside. Peel and chop the onion. Peel and crush the garlic cloves. Grate the ginger.
Heat 1 tablespoon of the oil in a large pan over a medium heat. Add the chopped onion and cook for 5 minutes, or until it turns translucent.
Add the crushed garlic and grated ginger to the pan. Cook for 2 minutes, stirring frequently, until they become fragrant. Stir in the ground cumin, ground coriander, and turmeric, and cook for 2 minutes more. Pour in the chopped tomatoes and stir well. Simmer for 7 minutes, or until the mixture thickens.
Reduce the heat and add the double cream. Stir and simmer gently for 4 minutes until thickened.
While the sauce is simmering, heat the remaining 1 tablespoon of oil in a separate pan over a medium-high heat. Fry the halloumi cubes for 4 minutes until golden brown on all sides.
Once the halloumi is browned, add it to the sauce along with the baby spinach, sugar, and garam masala. Stir to combine. Gently simmer for 5 minutes 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 hot with cooked rice or naan bread.
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.