Halloumi, spinach and almond curry
- Hunk of halloumi cheese
- Fresh spinach leaves
- Creamy almond and tomato curry base
- Fresh coriander, chopped
Cut the halloumi into nugget-sized chunks and add to the gently bubbling creamy almond and tomato curry base.
Chop the spinach into ribbons and throw into the curry.
After 5 minutes the cheese will be melting and soft, but still holding together.
Finish with a handful of coriander.
Even better the next day when the halloumi has marinated in the sauce. Salty, chewy, spicy.
1st September 2017