Looking for a tasty midweek dinner option? Try cooking up our Spinach, Tomato and Halloumi Curry in just 20 minutes for a tasty meal.
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 conflict 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.
Baby Plum Tomatoes
Korma Style 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!