THIS MONTH’S WINNING DISH
Get ahead
Store leftovers in the fridge for 2-3 days, or freeze in portions.
Winning recipe CURRY
Halloumi and spinach curry
SERVES 2-3 V GF HANDS-ON TIME 20 mins TOTAL TIME 40 mins
◆ 1 tbsp vegetable oil
◆ 1 onion, chopped
◆ 2 tbsp curry powder* (we used tikka)
◆ 1 tsp garlic granules
◆ 1 tsp ground ginger
◆ 1 tsp ground cumin
◆ 350g cherry tomatoes, halved
◆ 2 tbsp tomato purée
◆ 250ml vegetable stock* (made using ½ stock cube or pot)
◆ 225g halloumi, cubed
◆ 200g baby spinach
1 Heat the oil in a sauté pan and gently fry the onion with a pinch of salt for 6-8 minutes or until softening and golden at the edges.
2 Add the curry powder and all the spices and continue to cook for 2 minutes until aromatic, then mix in the cherry tomatoes, tomato purée and vegetable stock. Stir well and season with black pepper.
3 Bring to the boil then reduce to a simmer for 20 minutes or until the tomatoes have mostly broken down. 4 Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6.
Place the halloumi cubes on a lined baking tray and bake for 15 minutes or until softened and golden on the edges.
5 Stir the spinach into the curry sauce and allow to wilt. Once wilted, add the halloumi and stir together. Serve immediately with rice or naan, if you like. *Check your curry powder and sto
