Spinach Curry with Halloumi
Spinach Curry with Halloumi
Ingredients
- 150 g spinach frozen
- 0.5 dl water hot, more if needed
- 0.5 tomato roughly chopped
- 2 cloves of garlic grated
- 1 tsp ginger grated
- rapeseed oil
- 0.5 red onion finely chopped
- 2 ml garam masala
- 1 ml curry powder
- 1 ml chili powder
- 2 tsp cream
- salt to taste
- sugar to taste
- 1 dl butter beans
- 70 g halloumi
- lemon juice to taste
Instructions
- Roughly chop tomato, grate garlic and ginger and finely chop red onion.
- In a blender, add spinach, tomato, ginger, half of the garlic and water. Blend until smooth.
- Heat a pan over medium heat. Once hot, add some oil.
- Sauté red onion for about 5 min or until soft and translucent.
- Add the remaining garlic and sauté 1 min.
- Add garam masala, curry powder and chili powder and sauté 30 seconds.
- Add the pureed spinach, stir, let come to a simmer, cover and let simmer for about 10 min.
- Meanwhile, cut halloumi into 1.5 cm cubes and cook halloumi in a pan over medium heat until crispy and browned on all sides.
- Season the spinach curry with salt and a little bit of sugar if needed.
- Add the cream, butter beans and halloumi and give it a stir. Let simmer for about 4 min.
- Add lemon juice to taste.
- Serve the spinach curry with some bread and/or rice.
I served the spinach curry with my 2 ingredient 20 min flatbread!