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Halloumi, Tomato and Spinach Curry

Halloumi, Tomato and Spinach Curry

Halloumi, Tomato and Spinach Curry

with Basmati Rice and Yoghurt

Recipe Development TeamPublished on April 18, 2023

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Looking for a quick and tasty midweek dinner option? Try cooking up our Halloumi, Tomato and Spinach Curry in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Veggie

•High Protein

Allergens:

Milk

•Mustard

•Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

225

Halloumi

(Contains: Milk)

2

Garlic Clove**

50

Korma Curry Paste

(Contains: Mustard)

1

Finely Chopped Tomatoes with Onion and Garlic

10

Vegetable Stock Paste

(Contains: Celery)

25

Red Pepper Chilli Jelly

40

Baby Spinach

75

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

1

Sugar

Nutritional information

Energy (kcal)876 kcal

Energy (kJ)3665 kJ

Fat38.9 g

of which saturates20.2 g

Carbohydrate95 g

of which sugars27.7 g

Protein38.8 g

Salt6.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Large Saucepan

•Lid

•Sieve

•Garlic Press

•Large Frying Pan

Cooking Instructions and Tips

Cook the Rice

1

a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Hello Halloumi

2

a) While the rice cooks, drain the halloumi, then cut it into roughly 1cm chunks.

b) Heat a large frying pan with a drizzle of oil on medium-high heat.

c) Once hot, add the halloumi and fry until golden, turning frequently, 3-4 mins.

d) Meanwhile, peel and grate the garlic (or use a garlic press).

Curry Up

3

a) Once the halloumi is golden, lower the heat to medium and add another drizzle of oil to the pan.

b) Add the garlic and korma style paste. Cook, stirring, for 1 min.

Simmer the Sauce

4

a) Pour the chopped tomatoes, vegetable stock paste, red pepper chilli jelly and sugar for the sauce (see pantry for amount) into the pan. Stir to combine.

b) Bring to a simmer and cook until thickened, 5-6 mins.

Bring on the Spinach

5

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through half the yoghurt, then taste and season with salt and pepper.

Serve Up

6

a) Share the rice between your bowls and top with the halloumi curry.

b) Finish with a dollop of the remaining yoghurt on top.

Enjoy!

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