Haloumi and Spinach Curry

This is by no means a standard curry, but it is delicious. Similar to a butter chicken, but with cheese and spinach combining to be the hero.

Ingredients

250g	Frozen Chopped Spinach
180g	Haloumi
1	Onion, Diced
3	Cloves Garlic, Minced
1 Inch	Ginger, Grated
1 Tbsp	Green Curry Paste
1 Tsp	Curry Powder
1 Tsp	Garam Masala
1 Tsp	Turmeric
1/2 Tsp	Cayenne Pepper
100g	Butter
690g	Passata
400g	Coconut Milk
2 Tbsp	Smooth Peanut Butter (just go with it)
1/2 Cup	Greek Yoghurt
	Coriander
	Rice (for serving)

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Method

15 mins 1 hour 4

• Step 1 Cut your Haloumi in to 2mm slices. Heat up 50g butter in a large frypan on medium heat, and cook the Haloumi until browned on both sides. It should only take about 30 secs - 1 min on each side.
• Step 2 Using the same large frypan turn to medium-high heat, add the rest of your butter, and then your onion, garlic and ginger. Fry up until soft (about 5 mins). Add all the spices and curry paste, stir for about a minute until fragrant.
• Step 3 Add in the peanut butter and combine, then add in your Coconut Milk and Passata, then stir
• Step 4 Bring to the boil and then simmer and start reducing for about 20 minutes.
• Step 5 After it's reduced, add in the the yoghurt at this point and combine to make it extra creamy. Add in your Haloumi and Frozen Spinach, cook for another 5 mins until spinach is wilted, and you're all done!
• Step 6 Cook enough rice based on the instructions, and when fully cooked stir in a knob of butter.
• Step 7 Serve curry with rice, top with roughly chopped coriander and swirl of watered down yoghurt to look swish.