Cookaday

Written for one request, published for everyone

Halloumi curry with coconut and basmati rice

Seared halloumi simmered in a spiced coconut-tomato sauce with spinach, served with basmati rice.

Total
30 min
Hands on
20 min
Serves
2
Method
hob
Cuisine
Indian-inspired

Per serving · estimated

Energy
880 kcal
Protein
31 g
Fat
49 g
Carbs
76 g
Freshly cooked Halloumi curry with coconut and basmati rice

Method

  1. Step 1 of 11

    Rinse the rice until the water runs clear.

    • Basmati rice
    rinse rice
  2. Step 2 of 11

    Put the rice in a saucepan with 300 ml cold water and a pinch of salt and bring to the boil.

    • Basmati rice
    • Salt
    saucepan on hob
  3. Step 3 of 11

    Cover, drop the heat to low and cook for 11 minutes, then leave covered off the heat.

    • Basmati rice
    11 min
    cover rice simmer
  4. Step 4 of 11

    Dice the onion, mince the garlic and grate the ginger.

    • Onion
    • Garlic
    • Fresh ginger
    dice onion
  5. Step 5 of 11

    Cut the halloumi into 2 cm cubes.

    • Halloumi
  6. Step 6 of 11

    Heat the oil in a frying pan over medium-high heat and fry the halloumi until golden on most sides, then lift out.

    • Sunflower oil
    • Halloumi
    5 min
    heat oil in pan
  7. Step 7 of 11

    Add the onion to the same pan and cook until soft and glassy.

    • Onion
    5 min
    onions translucent
    What ‘ready’ looks like
  8. Step 8 of 11

    Stir in the garlic, ginger and curry powder and cook for 1 minute.

    • Garlic
    • Fresh ginger
    • Mild curry powder
    1 min
    garlic fragrant
    What ‘ready’ looks like
  9. Step 9 of 11

    Pour in the chopped tomatoes and coconut milk and simmer until slightly thickened.

    • Chopped tomatoes
    • Coconut milk
    7 min
    sauce thickened
    What ‘ready’ looks like
  10. Step 10 of 11

    Stir in the spinach until wilted, then return the halloumi and warm through for 2 minutes.

    • Baby spinach
    • Halloumi
    2 min
  11. Step 11 of 11

    Fluff the rice and serve the curry over it, scattered with coriander.

    • Basmati rice
    • Fresh coriander
    fluff rice

This page is the answer, unchanged

Bend it to your kitchen

Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.

Open in Cookaday

Cookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.