12 Dec 2015
Healthy Spinach and Halloumi Curry
This comforting spinach and halloumi curry is delicious and easy to prepare.
It’s also got loads of healthy and nutritious ingredients. Spinach, which is low and fat and cholesterol and full of protein, fibre, vitamins and minerals.
Ingredients (serves 4)
- One large onion
- 2 inch piece of ginger
- 4 cloves of garlic
- One large chili (or one teaspoon of chili flakes)
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 4 cloves
- 4 cardamom pods
- 1 small piece of a cinnamon stick
- 1 desert spoon of coconut oil
- 2 teaspoon garam marsala
- 1 tin of tomatoes
- I bag of spinach
- 2 packets of halloumi
- I bunch coriander
- 200g cashew nuts (unsalted)
- 3 tablespoons of low fat natural youghurt.
Start by adding the coconut oil to a large saucepan (with lid) or casserole dish. Add the cinnamon stick, 2 cardamom pods and 2 cloves to the oil to flavour it (you will need to be careful to remove the cardamom pods later if they are still in one piece).
Add the chopped onion and cook until softened. I like to cook the onion for quite a long time on a medium heat so that it doesn’t colour too much or dry out, but gets really soft. Cooking the onion for a long time seems to give a better flavour. Ater about 10 minutes add the finely chopped ginger, garlic and chili and cook for a further 5 minutes.
Add the coriander, cumin, 2 more cloves and 2 more cardamom pods and fennel seeds to a pestle and mortar and grind to a powder. Add to the onion mixture and cook for a further 5 minutes (on a gentle heat this time).
Add the tin of tomatoes to the pan along with about half a tin full of water. Bring to a gentle simmer and cook for a further 10 minutes until the mixture has reduced slightly and the tomatoes are a nice dark red.
Add this mixture to a blender and blend until smooth (this stage isn’t necessary if you would rather have a more chunky curry – but I like my curry sauce quite smooth).
Return to the pan and add the spinach half a bag at a time. I push the spinach into the pan and put the lid on for a few minutes. This lets it wilt enough to stir into the sauce. I then do the same with the other half of the bag.
Chop your two blocks of halloumi into bite sized chunks and add to the curry sauce. Allow this to cook for a further two minutes until the halloumi is warmed through and slightly softened.
Stir in the teaspoon of garam marsala and allow to cook for 2-3 minutes.
Put the bag of cashew nuts, bunch of coriander and yoghurt into a blender and blend to a smooth paste.
Stir this in to the curry about 5 minutes before serving.