Creamy Halloumi Curry
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 110 g Halloumi (cut in to chunks)
- 1 tbsp Oil
- 1 Onion (small; thinly sliced)
- 2 Garlic clove (crushed)
- 4 tablespoons Curry paste
- 150 ml Coconut milk
- 400 g Chopped tomatoes (canned)
- 2 tablespoons Tomato puree
- 60 g Spinach
Method
- Add the chunks of 110 g Halloumi to a dry pan and cook for 1 minute each side. Remove from pan and set aside.
- Put 1 tbsp Oil in the pan and once hot, add 1 Onion and 2 Garlic clove and gently cook for 3 minutes until softened.
- Add 4 tbsp Curry paste, stir and cook for 1 minute.
- Put 400 g Chopped tomatoes, 150 ml Coconut milk and 2 tbsp Tomato puree in the pan and mix well. Simmer for 10 minutes.
- Add 60 g Spinach and mix until wilted.
- Stir the cooked halloumi in.