A creamy, spicy hug of a curry. Halloumi and chickpeas bring the protein, and it only gets better with time, so batch it up!
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Serves
2
Halloumi
Ghee
Brown Onion
Garlic
Fresh Ginger
Green Chilli
Curry Powder
Garam Masala
Spinach
Chickpea
Greek Yoghurt
Lemon
Salt
To Serve
Red Chilli
Fresh Coriander
Cooked Rice
Serves
2
Halloumi
Ghee
Brown Onion
Garlic
Fresh Ginger
Green Chilli
Curry Powder
Garam Masala
Spinach
Chickpea
Greek Yoghurt
Lemon
Salt
To Serve
Red Chilli
Fresh Coriander
Cooked Rice
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Step 1.
Dice the halloumi into 1.5cm cubes. Heat a large deep frying pan over a medium-high heat. Dry-fry the halloumi for 3-4 mins until golden on most sides, then remove and set aside (no need to wash the pan).
Step 2.
Add the ghee or butter to the same pan. Peel and finely chop the onion, then fry for 3-4 mins until softened and golden at the edges. Peel and mince the garlic, peel and mince the ginger, then finely chop the green chilli, if using. Stir these into the pan and cook for 1 min.
Step 3.
Add the curry powder and half of the garam masala, then stir for 30 seconds until fragrant.
Step 4.
Add all the spinach to the pan (fresh in batches, frozen all at once). Cook, stirring, for 8-10 mins until wilted and most of the liquid has evaporated.
Step 5.
Add the chickpeas and stir through. Remove from the heat and leave to cool slightly for a few minutes. Add the yoghurt and gently stir through, off the heat! Season with salt and lemon juice to taste.
Step 6.
Add the halloumi back to the pan and heat through gently. Sprinkle over the remaining garam masala.
Step 7.
Serve over rice with some fresh coriander and sliced red chillies.
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