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Indian Recipes
Spinach, Tomato and Halloumi Curry

Spinach, Tomato and Halloumi Curry

with Basmati Rice

Rapid
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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:MilkMustard
Preparation Time20 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 block(s)

Halloumi

(ContainsMilk)

1 unit(s)

Onion

2 unit(s)

Garlic Clove

1 punnet(s)

Baby Plum Tomatoes

1 sachet

Korma Curry Paste

(ContainsMustard)

1 bag(s)

Baby Spinach

Not included in your delivery

150 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3406 kJ
Energy (kcal)814 kcal
Fat38.0 g
of which saturates19.0 g
Carbohydrate76 g
of which sugars16.0 g
Protein40 g
Salt5.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Plate
Saucepan
Sieve
Cutting board
Knife
Instructionsarrow up iconarrow up icon
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Get Started
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!
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
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
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
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
Serve
6

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