Creamy halloumi & tomato curry

Method 1

Ingredients

225g block halloumi

2 tbsp flavourless oil (such as vegetable or 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

400g can chopped tomatoes

100ml double cream

80g fresh or frozen baby spinach

2 tsp sugar

1 tbsp garam masala

1 tsp nigella seeds

cooked rice, grains or naan, to serve

STEP 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.

STEP 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.

STEP 3

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

STEP 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.

STEP 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.

Method 2

Ingredients:

- 250g halloumi, cut into cubes

- 1 onion, finely chopped

- 2 cloves of garlic, minced

- 1 red chili, finely chopped

- 1 tsp ground cumin

- 1 tsp ground coriander

- 1 tsp turmeric

- 1 tsp paprika

- 400g canned chopped tomatoes

- 200ml coconut milk

- Salt and pepper to taste

- Fresh coriander, chopped (for garnish)

Instructions:

1. Heat some oil in a large pan over medium heat. Add the onions and cook until softened, about 5 minutes.

2. Add the garlic and chili, and cook for another 2 minutes until fragrant.

3. Stir in the spices (cumin, coriander, turmeric, and paprika) and cook for a minute to release their flavors.

4. Add the canned tomatoes and coconut milk, and bring the mixture to a simmer.

5. Gently add in the halloumi cubes, stirring gently to coat them in the sauce.

6. Simmer the curry for about 10-15 minutes, until the halloumi is heated through and the sauce has thickened slightly.

7. Season with salt and pepper to taste.

8. Serve the curry hot, garnished with fresh coriander.

Comments

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