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Spinach, Tomato and Halloumi Curry

Spinach, Tomato and Halloumi Curry

with Basmati Rice
4.0(484)
Recipe Development Team
Recipe Development TeamUpdated on March 30, 2026
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Calories
: 
814 kcal
Protein
: 
40g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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

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.
•Plate
•Sieve
•Grill Pan
•Medium Saucepan
•Chopping Board
•Knife

Instructions

PDF
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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