A quick but tasty vegetarian curry recipe, easy for anyone to follow. I came across a similar recipe on Pinterest but tweaked it to improve it and it was delicious! It’s easy to follow and really quick to make, so if you don’t often make curries but want to practice, or have a busy schedule but still want to cook from scratch, this is a great meal to cook. It’s also very tasty and filling, even for a veggie dish.
Ingredients (Serves 2):
- 250g halloumi, cut into bite size cubes
- 1 onion, finely sliced
- 2 garlic cloves, crushed/grated
- 4cm piece of fresh ginger, grated
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
- 1 tsp chilli powder
- 200g cherry tomatoes, halved
- 150ml water
- 150g baby leaf spinach
- Salt & Pepper
- Olive Oil
- Heat about 1 tbsp of oil into a large deep-sided frying pan over a high heat. When the oil is hot, add the halloumi and fry, tossing frequently, until the cheese is browned on all sides.
- Tip the fried halloumi onto a plate lined with kitchen paper, and return the pan to the heat with another tbsp of oil and the onion. Fry the onion on high, tossing frequently so that it is charred but not burnt, and only slightly soft to keep that bite to the onion.
- Add the garlic, ginger and spices to the pan and fry for approx a minute then add the chopped tomatoes and water. Cover the pan and simmer for approx 5 minutes letting the tomatoes breakdown slightly, and the liquid thicken.
- Reduce the heat to a medium and stir the halloumi into the curry. Add the spinach (in two batches, allowing it to wilt before adding the next). Once the spinach has wilted, remove from the heat and season to taste.
I served the curry with microwave pilau rice and a homemade flatbread (find the recipe on my previous post here).
Please give this a try and enjoy it! Let me know your feedback on the recipe and share your comments and photos with me across my social media – Facebook, Instagram and Twitter.
Happy munching 🙂