Creamy Halloumi & Tomato Curry - Indian-inspired Main Course

Ingredients

  • 225 g Halloumi (block)
    Alternative: firm tofu
  • 2 tbsp Vegetable oil (or sunflower oil)
  • 1 piece Onion (large, chopped)
  • 2 clove Garlic (crushed)
  • 1 piece Fresh ginger (thumb-sized, grated)
  • 2 tsp Cumin (ground)
  • 2 tsp Coriander seed (ground)
  • 1 tsp Turmeric
  • 400 g Chopped tomatoes (1 can)
  • 100 ml Cream (double)
    Alternative: plant-based sour cream
  • 80 g Baby spinach (fresh or frozen)
  • 2 tsp Granulated sugar
  • 1 tbsp garam masala
  • 1 tsp nigella seeds
  • 0 White rice (to serve (or naan))

Instructions

  1. Cut the halloumi into cubes. Heat 1 tbsp oil in a pan and fry the halloumi until golden on all sides. Remove and set aside.

  2. In the same pan, heat the remaining oil. Fry the onion until softened, then add garlic and ginger. Cook for 2 mins.

  3. Stir in cumin, ground coriander, and turmeric. Fry for 1 min until fragrant.

  4. Add the canned chopped tomatoes, bring to a simmer, and cook for 5 mins.

  5. Stir in the cream, spinach, sugar, and garam masala. Simmer for 5 more mins until the spinach wilts.

  6. Return the fried halloumi to the pan, scatter with nigella seeds, and serve hot with rice or naan.

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