Spinach and halloumi curry

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SERVES: 2-3
PREP TIME: 20 MINS
TOTAL TIME: 40 MINS

Ingredients

1 tbsp vegetable oil
1 onion, chopped2 tbsp curry powder* (we used tikka)
1 tsp garlic granules
1 tsp ground ginger
1 tsp ground cumin
350g cherry tomatoes, halved
2 tbsp tomato purée
250ml vegetable stock* (made using ½ stock cube or pot)
225g halloumi, cubed
200g baby spinach

Step by step

Heat the oil in a sauté pan and gently fry the onion with a pinch of salt for 6-8 minutes or until softening and golden at the edges.
Add the curry powder and all the spices and continue to cook for 2 minutes until aromatic, then mix in the cherry tomatoes, tomato purée and vegetable stock. Stir well and season with black pepper.
Bring to the boil then reduce to a simmer for 20 minutes or until the tomatoes have mostly broken down.
Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6. Place the halloumi cubes on a lined baking tray and bake for 15 minutes or until softened and golden on the edges.
Stir the spinach into the curry sauce and allow to wilt. Once wilted, add the halloumi and stir together. Serve immediately with rice or naan, if you like.

*Check your curry powder and stock are gluten-free, if required.


--
Pippa Gawley
Tel/What's App: +44 7980 921030

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