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Spinach, Tomato and Halloumi Curry

Spinach, Tomato and Halloumi Curry

Spinach, Tomato and Halloumi Curry

with Basmati Rice

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

Tags:

Spicy

Allergens:

Mustard

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 15 minutes

DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

150

Basmati Rice

250

Halloumi

1

Onion

2

Garlic Clove**

50

Korma Curry Paste

(Contains: Mustard)

250

Baby Spinach

Nutritional information

Energy (kcal)814 kcal

Energy (kJ)3406 kJ

Fat38 g

of which saturates19 g

Carbohydrate76 g

of which sugars16 g

Protein40 g

Salt5 g

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

Utensils

•Plate

•Sieve

•Grill Pan

•Medium Saucepan

•Chopping Board

•Knife

Instructions

Get Started

1

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.

Get Prepped!

2

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.

Fry the Onion

3

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.

Make the Sauce

4

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

5

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.

Serve

6

Divide the rice between plates and top with the curry. Enjoy!

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