Reader recipe: Halloumi and spinach curry
Serves: 2-3
Prep time: 20 minsTotal time: 
Recipe by Stacey Bohannon. Photograph by Dan Jones
Reader recipe: Halloumi and spinach curry
'Simple yet comforting, this curry delivers on flavour every time. I love the sweetness of the cherry tomatoes contrasting with the salty bite of the halloumi,' says reader Stacey
Serves: 2-3
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
552Kcal
Fat
36gr
Saturates
19gr
Carbs
19gr
Sugars
14gr
Fibre
10gr
Protein
34gr
Salt
4.4gr
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 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.
