Halloumi and spinach curry

Halloumi and spinach curry

Inspired by the traditional Indian curry sag paneer, this low-carb take features tender spinach, set off by salty halloumi. The result is a vibrating plate, a quick and delicious meal for any day of the week!

Halloumi and spinach curry

Inspired by the traditional Indian curry sag paneer, this low-carb take features tender spinach, set off by salty halloumi. The result is a vibrating plate, a quick and delicious meal for any day of the week!
USMetric
2 servingservings

Ingredients

  • 3 tbsp 3 tbsp green curry paste
  • 2 tbsp 2 tbsp olive oil
  • 7 oz. 200 g halloumi cheese or queso blanco
  • 1 tbsp 1 tbsp cumin seeds
  • 14 oz. (13 cups) 400 g (3.2 liters) fresh spinach
  • ground black pepper and salt
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Instructions

Instructions are for 2 servings. Please modify as needed.

  1. In a medium bowl, stir together the curry paste and olive oil.
  2. Cut the halloumi (or queso blanco) cheese into cubes and fold them into the curry paste mixture.
  3. Heat a skillet over medium heat and add the halloumi mixture. Cook for 5 to 7 minutes, until the cubes just start to melt.
  4. In a separate dry skillet, toast the cumin seeds until they just begin to smoke and release their aroma (see tip). Add a splash of olive oil and the spinach.
  5. Stir until the spinach is totally cooked. Season with pepper and a little salt (the cheese is already very salty).
  6. Serve the spinach in bowls and top with the curried cheese cubes.

Green curry

There are many different types of green curry paste, from mild to very hot. If you like heat, buy your curry paste from an Asian food store; the standard grocery store variety will be milder. It is always preferable to taste beforehand, and adjust the quantity accordingly.

Cumin seeds

This typical Indian practice of heating the cumin seeds in a dry pan results in a very fragrant spice. You could also use cumin powder; the flavor is not as strong. In that case, add the cumin after cooking the spinach.

About the recipe

This recipe is part of a collaboration with Pascale Naessens and comes from her book "Pure & Simple"

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3 comments

  1. Aaron
    For us, there was MUCH too much curry paste. It was overpowering, and almost inedible. Perhaps not all of them are made to the same strength, so take note when you make it!
  2. Amy
    Why can’t it be made with paneer? It’s very easy to make at home.
    Reply: #3
  3. Kristin Parker Team Diet Doctor

    Why can’t it be made with paneer? It’s very easy to make at home.

    You could use paneer, it's just not as widely available as halloumi.

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