Indian Haloumi and Spinach Curry

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 180g haloumi
• 1pcs vegetable stock cubes
• 10g masala seasoning
• 400g diced tomatoes
• 100g baby spinach leaves
• 6pcs flour tortillas
• 125ml (½ cup) boiling water
• 30ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Thinly slice the onion. Crush or finely chop the garlic. Thickly slice the haloumi. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
2. Step 2 — Simmer curry
   Heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 3 mins or until softened, then stir in the masala seasoning. Add the tomatoes and stock and bring to the boil, then reduce the heat to medium and cook for 10 mins or until slightly thickened. Stir in the spinach and cook for 1-2 mins until wilted. Remove the pan from the heat.
3. Step 3 — Bake flatbreads
   Meanwhile, put the garlic and 1 tbs vegetable oil in a bowl and season with salt and pepper. Brush the garlic oil over the tortillas, then fold in half. Put on a large oven tray and bake for 8 mins or until golden and crisp.
4. Step 4 — Pan-fry haloumi
   While the flatbreads are baking, heat 2 tsp vegetable oil in a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until browned. Remove from the pan.
5. Step 5 — Serve up
   Taste the curry, then season with salt and pepper. Divide the curry among bowls and top with the haloumi. Serve with the flatbreads and enjoy!
6. Step 6 — Make it yours
   Like your curries with a touch of creaminess? Dollop with natural yoghurt if you have some in the fridge. Or kick up the heat a notch or two with a scattering of chopped fresh chilli or chilli flakes.

Allergens

Milch, Sulfit, Gluten, Wheat