Halloumi, Tomato and Spinach Curry with Basmati Rice and Yoghurt
Looking for a quick and tasty midweek dinner option? Try cooking up our Halloumi, Tomato and Spinach Curry in just 20 minutes for a delicious and speedy meal.
Prep: 20 mins
Cook: 20 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 150 basmati rices
- 225 halloumis
- 2 garlic cloves
- 50 korma curry pastes
- 1 finely chopped tomatoes with onion and garlic
- 10 vegetable stock pastes
- 25 red pepper chilli jellies
- 40 baby spinaches
- 75 greek style natural yoghurts
- 1 sugar
- 225 basmati rices
- 337.5 halloumis
- 3 garlic cloves
- 75 korma curry pastes
- 1.5 finely chopped tomatoes with onion and garlic
- 15 vegetable stock pastes
- 37 red pepper chilli jellies
- 100 baby spinaches
- 120 greek style natural yoghurts
- 1.5 sugar
- 300 basmati rices
- 450 halloumis
- 4 garlic cloves
- 100 korma curry pastes
- 2 finely chopped tomatoes with onion and garlics
- 20 vegetable stock pastes
- 50 red pepper chilli jellies
- 150 baby spinaches
- 150 greek style natural yoghurts
- 2 sugar
Instructions
- a) Boil a full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve. - a) While the rice cooks, drain the halloumi, then cut it into roughly 1cm chunks.
b) Heat a large frying pan with a drizzle of oil on medium-high heat.
c) Once hot, add the halloumi and fry until golden, turning frequently, 3-4 mins.
d) Meanwhile, peel and grate the garlic (or use a garlic press). - a) Once the halloumi is golden, lower the heat to medium and add another drizzle of oil to the pan.
b) Add the garlic and korma style paste. Cook, stirring, for 1 min. - a) Pour the chopped tomatoes, vegetable stock paste, red pepper chilli jelly and sugar for the sauce (see pantry for amount) into the pan. Stir to combine.
b) Bring to a simmer and cook until thickened, 5-6 mins. - a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir through half the yoghurt, then taste and season with salt and pepper. - a) Share the rice between your bowls and top with the halloumi curry.
b) Finish with a dollop of the remaining yoghurt on top.
Enjoy!