Quick Halloumi and Spinach Curry

My go-to order at any Indian restaurant always includes something paneer-based - and that’s what I’ve based this speedy, super easy, 25-minute halloumi curry on. I love that it uses simple, affordable ingredients and turns them into something special. Creamy with a dash of coconut milk, beautifully spiced and packed with spinach for extra goodness, this wonderful weeknight-friendly curry is a fab fakeaway idea, that’s also great for meal prep.


Based on 4 servings, adjust as needed.

Step 1

Add your rice to a small pot you have a lid for (if you don’t have a lid use a plate or wooden board). Pour in the water until it more than covers the rice and add a little salt, then place over high heat. Once the water starts to look foamy on top, pop the lid on and turn the heat right down. Leave it there for 12 minutes, then remove it from the heat, with the lid still on, and let it sit until you’re ready to serve.

Step 2

While the rice is cooking, add half the oil to a large, high-sided pan over medium heat. Add the cubed halloumi, and cook on each side for 3 - 4 minutes until lovely and golden. Remove from the pan and set aside.

Step 3

Add the rest of the oil to the same pan, still set over medium heat, then add the diced onion and a pinch of salt. Cook the onion, stirring, until it starts to soften and change colour (it’ll look more transparent). This will take about 5 minutes.

Step 4

Once the onion is nice and soft, add the crushed garlic cloves, ginger, garam masala, curry powder and paprika. Stir them through the onion for another minute, so the spices have a chance to bloom and become super fragrant.

Step 5

Pour in the passata, stir, and simmer for a few minutes. Then, pour in the coconut milk and stir it through the sauce. Simmer the sauce for 5 minutes.

Step 6

Once the sauce has thickened up slightly, add the cooked halloumi to the curry and stir it through. Then add all the spinach, and mix it through the curry. It will look like A LOT of spinach when you add it, but it will quickly wilt down into the sauce as the heat cooks it. Remove the curry from the heat and get ready to serve. Divide the rice between plates, then top with the curry.

  • Ingredients
  • Based on 4 servings
  • 1 Onion, finely diced 1x Sainsbury's Onions Loose
  • 1 tsp Garam Masala 1x Sainsbury's Garam Masala 38g
  • 500g Tomato Passata 1x Napolina Tomato Passata 500g
  • 300g Long Grain Rice 1x Sainsbury's Easy Cook Long Grain White Rice 500g
  • 1 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g
  • 240 ml Coconut Milk 1x Sainsbury's Coconut Milk 400ml
  • 450g Halloumi, cut into cubes 2x Sainsbury's Cypriot Halloumi Cheese 225g
  • 4 Cloves Garlic, crushed 1x Sainsbury's Garlic
  • 2 tbsp Sunflower Oil 1x JS Sunflower Oil 1L
  • 1 inch Ginger, peeled and grated 1x Sainsbury's Root Ginger Loose
  • 1 tsp Curry Powder 1x Sainsbury's Mild Curry Powder, Inspired to Cook 79g
  • 150g Spinach Leaves, chopped 1x Sainsbury's Baby Leaf Spinach 200g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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