Description

Palak Paneer Halloumi Spinach Curry

Love Palak Paneer? Try this twist: we use halloumi instead of paneer! This Cypriot cheese brings a perfect salty kick, especially after a quick pan fry to achieve those crispy, caramelized edges. This classic Punjabi dish made with a modern twist is sure to impress curry lovers everywhere!

500g chopped spinach (frozen works too!)
50g cashews
100ml water
375g halloumi, bite-sized
2 tsp cumin seeds
2 tsp garam masala
1 onion, diced
4 garlic cloves, diced
1 inch ginger, diced
1 tomato, chopped
2 tbsp tomato paste
1 chilli, chopped
1/2 cup vegetable/chicken stock

Directions:
1. Boil spinach and cashews for 5 mins, drain and puree.
2. Pan fry halloumi until golden.
3. Dry fry spices, add remaining ingredients, and cook for 10 mins.
4. Add halloumi, and serve.

Prep Time: 20 mins
Kcal: 320