Creamy halloumi & Tomato Curry
Enjoy halloumi in this family-friendly curry – it has a wonderful texture, similar to paneer.
Serves
4
Cook Time
Dietary
Vegetarian, Nut Free 1B8Zb, Pescatarian
Ingredients
- 225g block halloumi
- 2 tbsp flavourless oil(such as vegetable or sunflower oil)
- 1 large onionchopped
- 2 garlic clovescrushed
- thumb-sized piece of gingergrated
- 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
Method
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
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 3
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 4
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 5
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.
