Halloumi, spinach and almond curry

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

Category: Recipes