Halloumi & Spinach Curry

1. Meanwhile, peel and finely chop the onions. Pour 2 tbsp oil into a large pan and warm to a medium heat. Slide in the chopped onions and add a good pinch of salt. Fry the onions for 8-10 mins, stirring occasionally, till softened and lightly browned.

2. While the onions cook, peel and finely grate the garlic cloves, the ginger and the turmeric. Thinly chop the coriander stalks (save the leaves for later).

3. When the onions in the pan are glossy, slide in the garlic, ginger, turmeric and coriander stalks. Scatter in the garam masala, smoked paprika and a pinch of cayenne pepper (cayenne is spicy, so add as much as you prefer. You can add more later in the recipe, if you prefer). Stir really well and cook for 2-3 mins, till the pan smells aromatic. Pour in the chopped tomatoes and add 100ml hot water. Stir again well. Bring to the boil and then reduce the heat to a simmer. Pop a lid on the pan. Simmer the curry for 15 mins, till the sauce has thickened a little. Stir occasionally.

4. Drain the halloumi and chop it into 1-2cm-thick chunks. When the curry has cooked for 15 mins, add the halloumi and stir to mix. Pop the lid back on and simmer for 2-3 mins to warm the halloumi through.

5. Add the baby leaf spinach to the pan and clamp the lid back on. Cook for 2 mins, to wilt the spinach, then stir the spinach into the sauce. Taste the sauce and add a pinch more salt or a pinch of sugar, if you think it needs it.

6. Divide curry between warm plates or bowls. Garnish with the reserved coriander leaves and serve with rice.

7. Love Your Leftovers
The curry will keep for up to 3 days in the fridge. Divide the curry between tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. We recommend cooking the rice to order, rather than storing and reheating it. The curry can also be frozen for up to 3 months. Defrost overnight before reheating.