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

Prep:5 mins
Cook:20 mins

Serves 3
Easy

Nutrition per serving

kcal 575
fat 45g
saturates 24g
carbs 18g
sugars 0g
fibre 5g
protein 23g
salt 2.3g

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

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