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SPICED CREAMY SPINACH CURRY WITH PAN-FRIED HALLOUMI

By Delicious Recipes!Posted on
SPICED CREAMY SPINACH CURRY WITH PAN-FRIED HALLOUMI

SPICED CREAMY SPINACH CURRY WITH PAN-FRIED HALLOUMI

As Winston Churchill said, “If you’re going through hell, keep going.” During our second week of quarantine, we’re holding strong with healthy food, good sleep, exercise, fresh air (on the terrace when the sun shines), and video calls with friends. On Friday, we even “dined” with our godparents—phones on speaker as we cooked, talked, joked, and laughed together in a cozy, relaxing chaos. Facing challenges together makes the journey shorter and easier.

🕒 Prep Time: 15 min

🍳 Cook Time: 30 min
🍽️ Servings: 4

Ingredients

  • 750 g frozen whole spinach leaves
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 heaping tsp finely grated ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp turmeric
  • 1/4 tsp chili flakes
  • 1/4 tsp ground green cardamom
  • 1/8 tsp ground cloves
  • 150 ml buttermilk (or kefir)
  • 2 packs halloumi cheese (200 g each), cut into cubes
  • 1 generous tbsp butter
  • Salt and freshly ground black pepper

Instructions

  1. Cut halloumi into cubes.
  2. Heat a large skillet or deep pan. Add a little butter to coat the pan (like for crepes) and fry halloumi cubes in batches without overcrowding, so they brown nicely without releasing excess moisture. Fry about 2 minutes per side until golden. Remove halloumi to a plate and season with freshly ground black pepper.
  3. In the same pan, add remaining butter and melt over low heat.
  4. Add finely chopped onion and cook slowly over low heat for about 15 minutes until very soft and caramelized. This deep cooking enhances flavor as the curry’s simmering time will be short.
  5. Add crushed garlic and grated ginger, sauté for 1 minute until fragrant.
  6. Stir in all the spices (cumin, coriander, turmeric, chili flakes, cardamom, cloves) and cook for 30 seconds, allowing spices to bloom in the fat.
  7. Add frozen spinach and sprinkle with salt. Cover the pan and cook until spinach is fully thawed, stirring occasionally.
  8. If the spinach releases little liquid, add about 100 ml water, cover again, and simmer gently for 10 minutes. The final consistency should be slightly saucy. If too watery, uncover and simmer a few more minutes to reduce.
  9. Turn off heat and let the curry rest 2-3 minutes to cool slightly, then stir in buttermilk. Taste and adjust salt.
  10. If halloumi has cooled, reheat briefly in a pan before serving.
  11. Serve the creamy spinach curry topped with golden halloumi cubes. For a complete meal, pair with Indian-style rice.

💡 Tips

  • Fry halloumi in batches for crisp texture without steaming.
  • Cook onions slowly for rich, deep flavor.
  • Use buttermilk or kefir for subtle tang and creaminess.
  • Adjust chili flakes to your spice preference.

🍽️ Perfect For

  • Cozy quarantine meals
  • Vegetarian dinner options
  • Flavorful comfort food

📝 Final Thoughts

This spiced creamy spinach curry with pan-fried halloumi offers a warm, nourishing dish full of aromatic spices and textures. Sharing meals and staying connected—even virtually—helps us get through challenging times with heart and hope.