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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.

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Veggie Rapid High Protein Good
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

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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!