Halloumi and spinach curry
- 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
- In a medium bowl, stir together the curry paste and olive oil.
- Cut the halloumi (or queso blanco) cheese into cubes and fold them into the curry paste mixture.
- Heat a skillet over medium heat and add the halloumi mixture. Cook for 5 to 7 minutes, until the cubes just start to melt.
- 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.
- Stir until the spinach is totally cooked. Season with pepper and a little salt (the cheese is already very salty).
- Serve the spinach in bowls and top with the curried cheese cubes.
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.
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.