rootme
Culinary Explorer
Just learned this gem from a friend and had to share! This creamy halloumi & tomato curry is a game-changer. It's simple yet so satisfying. Pass it along to spread the joy of good food! 

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36 kB
1600×1600
365 kB


64×64 png
36 kB
1600×1600
365 kB
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
- STEP 1
Begin by cutting the halloumi into small, bite-sized cubes, and set them aside. Then, in a large pan over medium heat, heat 1 tablespoon of oil. Add the onion and cook for approximately 5 minutes until it becomes translucent. - STEP 2
Next, add the garlic and ginger to the pan. Cook for an additional 2 minutes, stirring frequently until they release their aroma. Incorporate the cumin, coriander, and turmeric, and cook for another 2 minutes. Add the tomatoes and mix well. Allow it to simmer for 5-7 minutes until the mixture thickens. - STEP 3
Lower the heat and pour in the cream. Stir gently and let it simmer for 3-4 minutes until it thickens. - STEP 4
While the sauce is simmering, heat the remaining 1 tablespoon of oil in a separate pan over medium-high heat. Fry the halloumi for 3-4 minutes until it turns golden brown on all sides. - STEP 5
Once the halloumi is golden brown, add it to the sauce along with the spinach, sugar, and garam masala. Stir to combine and gently simmer for 5 minutes until the spinach wilts or defrosts. If the curry appears too thick, add a splash of water or more cream to adjust the consistency. Garnish with nigella seeds and serve with rice, grains, or naan.