Source: The Telegraph | Serves: 4 | Time: 30 min
I didn't link the Telegraph recipe, because those jerks were trying to get me to hand over my PII to read the full article after like 30 seconds. I had to convert everything into American measurements anyway, so here we are.
Ingredients
2 tbsp olive oil
500g halloumi, cut into 1 inch dice
1 large onion, finely sliced
2 fat cloves of garlic, minced
1 tsp allspice
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
1 tsp chilli powder
1 pt cherry #tomatoes, halved
1/4 cup water
250g baby #spinach
To Serve
Naan, rice, or this lentil flatbread
Instructions
Put 1 tbsp of the olive oil into a large deep-sided frying or sauté pan and set over a high heat. As soon as the oil shimmers, add halloumi and fry, tossing frequently, for a few minutes until the cheese is deeply browned.
Tip the halloumi into a bowl lined with kitchen paper, and return the pan to the heat, along with the remaining 1 tbsp of olive oil and sliced onion. Fry the onion, again tossing the pan very frequently or the onion will burn, until lightly charred and somewhat softened about 4 minutes.
Add minced garlic cloves and spices to the pan and fry, tossing, for a minute, then throw in halved cherry tomatoes and water. Cover the pan and allow the tomatoes to bubble and break down, just until they only vaguely retain their rounded shape – albeit weathered and deflated – about 5 minutes. Do stir the pan frequently so nothing catches on the bottom.
Reduce the heat to medium, and stir the halloumi into the curry, which should be much drier by now. Add spinach (usually in 1 or 2 batches, allowing each to wilt before adding the next). Once the spinach has wilted, remove from the heat, taste and season as required. Serve immediately.
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