Spinach & Halloumi Curry

This curry would normally be made with paneer, but we thought we’d try it with halloumi which has a similar texture and is available in most supermarkets. Made with frozen spinach and canned tomatoes and chickpeas, this is a great store-cupboard dish and is full of flavour and goodness. A perfect weeknight supper.

Traditional dishes with halloumi, spinach, and brown rice served in clay pots and bowls on a tiled table, accompanied by slices of lemon.

Spinach & Halloumi Curry - Photography by Andrew Hayes-Watkins


Prep time
15 minutes
Cooking time
About 30 minutes
438 per serving


  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 large onion, sliced
  • 15g root ginger, grated
  • 4 garlic cloves, grated
  • 1 tbsp medium curry powder
  • 400g can of chopped tomatoes
  • 750g frozen whole leaf
  • spinach, defrosted
  • 400g can of chickpeas, drained
  • small bunch of coriander, finely chopped
  • squeeze of lemon juice
  • salt and black pepper


  • 1 tbsp olive oil
  • 250g block of vegetarian halloumi, cut into large dice
  • 1 tsp dried mint
  • 1⁄2 tsp turmeric or curry powder


  1. Heat the olive oil in a large sauté pan or a flameproof casserole dish. Add the cumin seeds and let them sizzle for a few moments, then add the onion. Cook over a medium heat until the onion has taken on some colour and started to soften, then add the ginger, garlic and curry powder.

  2. Cook for another couple of minutes, stirring constantly, then add the tomatoes. Add the spinach and its liquid, along with the chickpeas and most of the coriander. Stir to combine with the spices and season with salt and pepper.

  3. Bring to the boil, then partially cover the pan and turn down the heat. Leave to simmer for 10 minutes.

  4. Meanwhile, cook the halloumi. Heat the olive oil in a large frying pan and when it’s hot, add the halloumi. Sear the halloumi on at least a couple of sides and sprinkle with the mint and turmeric or curry powder. Add the halloumi to the pan with the spinach and tomatoes, then simmer for a further 5 minutes, uncovered. Finish with the reserved coriander and a squeeze of lemon juice. Nice served with brown basmati rice.