Spinach, Tomato and Halloumi Curry

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.