Name: Creamy halloumi & tomato curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3
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

Creamy halloumi & tomato curry

Enjoy halloumi in this family-friendly curry – it has a wonderful texture, similar to paneer. You may want to halve the amount of garam masala for young children

25 min total 5 min prep 20 min cook 3 575 cal

Instructions

Tap a step to mark it done

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