Noodles with crispy tofu
Combine crispy tofu with noodles, broccoli, peas and plenty of spices for a flavour-packed dinner. It's a spicy, vibrant dish that's sure to be a weeknight favourite
Creamy halloumi & tomato curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 3
Skip to ingredients
- 225g block halloumi
- 2 tbsp flavourless oil(such as vegetable or sunflower oil)
- 1 large onionchopped
- 2 garlic clovescrushed
- thumb-sized piece of gingergrated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 400g can chopped tomatoes
- 100ml double cream
- 80g fresh or frozen baby spinach
- 2 tsp sugar
- 1 tbsp garam masala
- 1 tsp nigella seeds
- cooked ricegrains or naan, to serve
Nutrition: Per serving (3)
- kcal575
- fat45g
- saturates24g
- carbs18g
- sugars14g
- fibre5g
- protein23g
- salt2.3g
Method
step 1
Cut the halloumi into bite-sized cubes and set them aside. Heat 1 tbsp of the oil in a large pan over a medium heat. Add the onion and cook for about 5 mins, or until it turns translucent.
step 2
Add the garlic and ginger to the pan. Cook for another 2 mins, stirring frequently, until they become fragrant. Stir in the cumin, coriander and turmeric, and cook for 2 mins more. Pour in the tomatoes and stir well. Simmer for 5-7 mins, or until the mixture thickens.
step 3
Reduce the heat and add the cream. Stir and simmer gently for 3-4 mins until thickened.
step 4
While the sauce is simmering, heat the remaining 1 tbsp oil in a separate pan over a medium-high heat. Fry the halloumi for 3-4 mins until golden brown on all sides.
step 5
Once the halloumi is browned, add it to the sauce along with the spinach, sugar and garam masala and stir to combine. Gently simmer for 5 mins until the spinach has wilted or defrosted. If the curry seems too thick, add a splash of water or more cream to loosen it. Scatter with nigella seeds and serve with rice, grains or naan.
