Serves 3 people (I can eat for two servings of this dish!)
Ingredients
1 tsp cumin seeds
2 tbsp olive oil
2 tbsp green curry paste (I used store-bought Thai curry paste for this recipe)
2 tbsp red curry paste
225 grams halloumi (sliced into 1/2-inch blocks)
400 - 500 grams fresh spinach
1 tbsp vegetable oil
1 tbsp freshly grounded pepper to taste
2 tbsp olive oil
2 tbsp green curry paste (I used store-bought Thai curry paste for this recipe)
2 tbsp red curry paste
225 grams halloumi (sliced into 1/2-inch blocks)
400 - 500 grams fresh spinach
1 tbsp vegetable oil
1 tbsp freshly grounded pepper to taste
Preparation
1. Dry-fry/roast the cumin seeds until golden brown (i.e. add them in the pan with no oil, toss from time to time to prevent them from burning). Remove from pan and set aside.
2. In a bowl, mix the curry paste and olive oil. Add the sliced halloumi and mix well until the halloumi are well-coated with the curry mixture.
3. Heat the vegetable oil and once hot enough, fry the halloumi-curry mixture until the halloumi is light-brown (around 2-3 minutes per side). Remove from pan and set aside.
4. In the same pan, add a little of olive oil and add the 3/4 tsp of the cumin seeds. Add the spinach and cook until wilted.( Tip: do not overcook the spinach, add them gradually so that it's easier to fit them in the pan). Season with freshly grounded pepper (do not add salt because the curry paste and the halloumi are salty). Once the spinach is almost cooked remove from heat. Add the halloumi-curry mixture and mix well. Top with the remaining roasted cumin seeds.
Serve with white rice.
1. Dry-fry/roast the cumin seeds until golden brown (i.e. add them in the pan with no oil, toss from time to time to prevent them from burning). Remove from pan and set aside.
2. In a bowl, mix the curry paste and olive oil. Add the sliced halloumi and mix well until the halloumi are well-coated with the curry mixture.
3. Heat the vegetable oil and once hot enough, fry the halloumi-curry mixture until the halloumi is light-brown (around 2-3 minutes per side). Remove from pan and set aside.
4. In the same pan, add a little of olive oil and add the 3/4 tsp of the cumin seeds. Add the spinach and cook until wilted.( Tip: do not overcook the spinach, add them gradually so that it's easier to fit them in the pan). Season with freshly grounded pepper (do not add salt because the curry paste and the halloumi are salty). Once the spinach is almost cooked remove from heat. Add the halloumi-curry mixture and mix well. Top with the remaining roasted cumin seeds.
2. In a bowl, mix the curry paste and olive oil. Add the sliced halloumi and mix well until the halloumi are well-coated with the curry mixture.
3. Heat the vegetable oil and once hot enough, fry the halloumi-curry mixture until the halloumi is light-brown (around 2-3 minutes per side). Remove from pan and set aside.
4. In the same pan, add a little of olive oil and add the 3/4 tsp of the cumin seeds. Add the spinach and cook until wilted.( Tip: do not overcook the spinach, add them gradually so that it's easier to fit them in the pan). Season with freshly grounded pepper (do not add salt because the curry paste and the halloumi are salty). Once the spinach is almost cooked remove from heat. Add the halloumi-curry mixture and mix well. Top with the remaining roasted cumin seeds.
Serve with white rice.
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