Description
Dished by Kate titles this one Quick Creamy Halloumi Curry and all of the descriptors are correct. I used a whole can of coconut cream and a whole bottle of passata and my only other advice is to check the saltiness of your halloumi so you don’t overwhelm the dish. If you actively monitor my posted recipes, you’ll notice that this is quite similar to Butter Paneer, but we love this one too! – enjoy!
Ingredients
1 T. vegetable oil AND 400 to 500 g halloumi, cubed
1 T. butter AND 1 onion, finely chopped AND 1/2 t. sea salt
4 cloves of garlic, minced AND 1 T. minced fresh ginger
1 t. EACH yellow curry powder, garam masala AND smoked paprika
1 bottle (680 mL) passata AND 1 can (400 mL) coconut cream
1 bag (142 g) fresh baby spinach, chopped
jasmine rice for serving and chopped cilantro for garnish
Instructions
Heat the oil in a large skillet and fry the halloumi, 2 to 3 minutes per side, until (mostly) golden all over. Remove the halloumi as it’s done from the pan and set aside. Add the butter and onion to the same skillet with the salt and cook for a few minutes until softened, then add in the garlic, ginger and 3 spices and cook for another minute until the mix is very fragrant.
Pour in the passata (rinse the bottle with a splash of water and add that in too), stir this new mix until it comes to a simmer and then stir in the coconut cream. Simmer the sauce for several minutes until it comes together and has thickened up a bit, then stir all of the cooked halloumi back into the mix and finally take a couple of minutes to slowly add the spinach. Once the spinach starts to wilt it will reduce in volume tremendously, so don’t worry if it looks like a lot!
Serve up over rice in bowls and garnish with cilantro, a perfect dish for a cozy weeknight!