Ingredients

• 450g halloumi
  • 2 blocks
  • Cut into cubes
• 1 onion
  • Chopped roughly
• 2 sticks celery
  • Optional
• 1 chilli
  • Red
  • Chopped roughly
• ~5cm knob of ginger
• 5 cloves of garlic
• 400ml veg stock
  • 2 cubes
• 1 can of chopped tomatoes
• 200g of frozen spinach
  • ~4 bundles
• 200g plain yoghurt
• ~30g fresh coriander
  • Chopped
• 1tbsp lemon juice

Spices

• 1tsp ground turmeric
• 1tsp ground coriander
• 1tsp ground cumin
• 1tsp garam masala
• 1tsp onion salt
• ½tsp cayenne pepper

Instructions

1. Place the halloumi into a pan, and dry fry on a medium heat until browned on all (most) sides (~5m). Then remove from the heat and place aside.
2. Blend the onion, celery, chilli, ginger, garlic, spices, and ~1tbsp of oil into a paste. Empty this into a pan and fry for ~5m until the paste has softened a little.
3. Add the veg stock and stir gently until everything is combined. Then add the chopped tomatoes and stir gently until combined again. Then simmer for 10m, stirring occasionally.
4. Add the spinach to the curry, and continue simmering for another 5m. Stir occasionally, helping break apart the spinach bundles as they defrost and wilt.
5. Add the halloumi back into the pan and stir in. Continue to simmer for another 5m, stirring occasionally.
6. Add the yoghurt, coriander, and lemon juice. Stir in thoroughly. Then season to taste.

Serve with boiled rice and/or naan.

Advice

I haven’t tried it, but paneer would almost certainly work just as well as halloumi for this curry. Though halloumi adds more saltiness than paneer otherwise would – this might affect your choice.

Depending on how vigorously you simmer the curry, you can reduce the sauce down. I prefer a less watery sauce for this, but if you want it thinner, add an extra 200ml of stock.

If you’d rather use fresh spinach, add it with the halloumi and forgo the frozen stuff.