Creamy halloumi & tomato curry
, about 35 min
A creamy tomato curry with spiced onion base and golden pan-fried halloumi, finished with spinach and garam masala.
| 1 tbsp flavourless oil, e.g. vegetable or sunflower (for the onion) | Fry onion in oil, 5 min | Add garlic & ginger, cook 2 min | Stir in spices, cook 2 min | Add tomatoes, simmer 5-7 min | Add cream, simmer 3-4 min | Add halloumi, spinach, sugar & garam masala | Simmer 5 min, scatter nigella | Serve with rice, grains or naan |
| 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 | ||||||||
| 400 g can chopped tomatoes | ||||||||
| 100 ml double cream | ||||||||
| 1 tbsp flavourless oil (for the halloumi) | Fry halloumi until golden, 3-4 min | |||||||
| 225 g block halloumi, cut into cubes | ||||||||
| 80 g fresh or frozen baby spinach | ||||||||
| 2 tsp sugar | ||||||||
| 1 tbsp garam masala | ||||||||
| 1 tsp nigella seeds | ||||||||
| cooked rice, grains or naan, to serve |
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