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