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- Heat one tablespoon of the ghee in a pan over a medium-high heat. Cook the Halloumi for 2-3 minutes per side until golden. Squeeze over the lemon juice, then transfer to a plate. Cover with tin foil and set aside.
- Heat the remaining ghee in the same pan over a medium-low heat. Add the onion and cook for 6-8 minutes until softened.
- Blanch the spinach in boiling water for 30 seconds, then drain. Transfer to the bowl of a food processor, add the coriander and pulse to form a rough sauce.
- Add the ginger and garlic to the pan with the onion and cook for a further two minutes until fragrant. Add the garam masala and cumin and cook for one minute, stirring.
- Add the spinach mixture and bubble for 10-12 minutes. Season with plenty of pepper.
- Stir the yoghurt into the spinach mix and warm through, stirring. Divide the spinach curry between plates and add the Halloumi. Scatter with sliced green chillies and serve with rice or naan.
Vegetable oil can be used as an alternative to Ghee, if you wish.
Naan can be used as an alternative to Basmati rice, if you wish.
Per Serving 375kcals, 28.1g (18.9g saturated), 13.5g carbs (2.6g sugars), 19.9g protein, 3.1g fibre, 0.826g sodium
For a more traditional version, use Paneer in place of the Halloumi