Creamy Halloumi Tomato Curry

• halloumi↗225g block g
• neutral oil2 tbsp tbsp

  (e.g., vegetable or sunflower oil)

• onion↗1 large

  chopped

• garlic cloves↗2

  minced

• ginger↗thumb-sized piece of

  grated

• ground cumin↗2 tsp tsp
• ground coriander↗2 tsp tsp
• turmeric↗1 tsp tsp
• canned chopped tomatoes400g can g
• cream↗100ml ml
• fresh or frozen baby spinach80g g
• sugar↗2 tsp tsp
• garam masala↗1 tbsp tbsp
• Nigella seeds↗1 tsp tsp
• cooked rice

  with grains or naan, for serving

Step-by-step instructions

1. 1

   Cut the halloumi into bite‑size cubes and set aside. Heat 1 tbsp oil in a large pan over medium heat. Add the onion and cook for about 5 minutes, or until it becomes translucent.

2. 2

   Add the garlic cloves and ginger to the pan. Cook for another 2 minutes, stirring frequently, until fragrant. Add ground cumin, ground coriander and turmeric, and cook for another 2 minutes. Pour in the tomatoes and mix well. Simmer for 5–7 minutes, or until the mixture thickens.

3. 3

   Reduce the heat and add the cream. Stir and simmer over low heat for 3–4 minutes, until the sauce thickens.

4. 4

   While the sauce simmers, heat the remaining 1 tbsp oil in a separate pan over medium‑high heat. Fry the halloumi for 3–4 minutes, until it turns golden‑brown on all sides.

5. 5

   When the halloumi is browned, add it to the sauce together with the spinach, sugar and garam masala and stir. Simmer over low heat for 5 minutes, until the spinach wilts or thaws. If the curry is too thick, add a little water or more cream to loosen it. Sprinkle with nigella seeds and serve with rice, grains or naan.