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
Serves 2 – 3
225g block halloumi2 tbsp flavourless oil (such as vegetable or sunflower oil)1 large onion, chopped2 garlic cloves, crushedthumb-sized piece of ginger, grated2 tsp ground cumin2 tsp ground coriander1 tsp turmeric400g can chopped tomatoes100ml double cream80g fresh or frozen baby spinach2 tsp sugar1 tbsp garam masala1 tsp nigella seedscooked rice, grains or naan, to serve
STEP 1Cut 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.STEP 2Add 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.STEP 3Reduce the heat and add the cream. Stir and simmer gently for 3-4 mins until thickened.STEP 4While 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.STEP 5Once 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.
