Quick Halloumi and Spinach Curry

Name: Quick Halloumi and Spinach Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tsp Garam Masala; 300g Long Grain Rice; 1 tsp Smoked Paprika; 240 ml Coconut Milk; 4 Cloves Garlic, crushed; 2 tbsp Sunflower Oil; 150g Spinach Leaves, chopped; 1 inch Ginger, peeled and grated; 450g Halloumi, cut into cubes; 1 Onion, finely diced; 500g Tomato Passata; 1 tsp Curry Powder; Maldon Salt, to taste

by Dished by Kate

Vegetarian

Gluten Free

4.4

10m prep time

25m total time

Easy level

13 ingredients

Quick Halloumi and Spinach Curry recipe by Dished by Kate

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.

Method

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.