Halloumi and spinach curry
- 1 tbsp 1 tbsp curry powder
- 3 tbsp 3 tbsp ghee or olive oil, divided
- 12 oz. 350 g halloumi cheese or paneer cheese
- 1 tbsp 1 tbsp cumin seeds
- 14 oz. (13 cups) 400 g (3.2 liters) fresh spinach
- In a medium bowl, stir together the curry and half of the ghee.
- Cut the halloumi (or paneer) cheese into cubes and fold it into the curry mixture.
- Heat a large skillet over medium heat and add the halloumi mixture. Fry for 5 to 7 minutes, until the cheese, has some color.
- In a large separate dry skillet, toast the cumin seeds until they begin to release their aroma (see tip). Add the rest of the ghee and the spinach.
- Stir until the spinach is soft. Since halloumi is salty you will not need to add any extra salt. If you use paneer, you will likely need to add some extra salt.
- Serve the spinach in bowls and top it with the curried cheese cubes.
You can also use green curry instead of curry powder for a Thai twist. There are many different types of green curry paste, from mild to very hot. If you like heat, curry paste from an Asian food store tends to be spicier and more authentic. 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, although the flavor is not as strong. In this case, add the cumin after cooking the spinach.
About the recipe
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