Looking for a tasty midweek dinner option? Try cooking up our Spinach, Tomato and Halloumi Curry in just 20 minutes for a tasty meal.
Baby Plum Tomatoes
Korma Curry Paste(ContainsMustard)
Bring a large saucepan of water to the boil for the rice. When boiling, add ¼ tsp of salt add the rice and cook for 12 mins. Drain in a sieve when cooked. Meanwhile, cut the halloumi into roughly 1cm cubes. Heat a large frying pan with a drizzle of oil over high heat. Add the halloumi and cook until browned all over, 3-4 mins. Once browned, transfer to a plate and set aside.
While the halloumi is frying, Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes.
Add another drizzle of oil to the now empty pan over medium to high heat and add the onion. Cook, stirring, until softened, 4-5 mins. Add the garlic and Korma curry paste and cook for 1 min.
Add the tomatoes, halloumi and water (see ingredients for amount) to the pan. Bring to a simmer and cook until the tomatoes are starting to burst, 5 mins.
Add the spinach to the pan a handful at a time until it is all wilted. Add a splash of water if it the sauce is a bit thick. Season to taste with salt and pepper.
Divide the rice between plates and top with the curry. Enjoy!