Potato & Spinach Curry with Crispy Halloumi with Basmati Rice
Wed, 11 November 2026
Potato & Spinach Curry with Crispy Halloumi with Basmati Rice
INGREDIENTS
2 tbsp oil
1 or 2 medium onions, finely chopped
3-4cm fresh ginger, grated
4 garlic cloves, crushed
800g potatoes, peeled and cut into 2cm cubes
1 sweet red pepper, deseeded and cubed
1 x 400g tin green lentils, drained
1 heaped tbsp Thai Gold massaman curry paste
1 tsp Chinese curry spice mix
½ x 400ml tin coconut milk
1 vegetable/chicken stock pot
1 tin of water (use the lentil tin)
150g baby spinach
1 x 225g block halloumi
To serve
450g basmati rice, cooked
A handful of fresh coriander
Crispy onions
Chutney, I love the Peach and cardonom chutney
METHOD
1. Warm the oil in a large, heavy-based pot over a low heat. Add the onions, ginger and garlic and let them sweat gently for about 20 minutes, stirring now and then, until soft, sweet and golden at the edges. Take your time here; this is where the depth comes from.
2. Add the cubed potato and red pepper and turn them through the onions so everything is coated.
3. Stir in the lentils, the massaman paste and the Chinese curry spice, letting the paste warm and loosen for a minute until fragrant.
4. Pour in the coconut milk, add in the stock pot, dissolve and add a tin of water. Bring to a gentle simmer and cook for about 20 minutes, until the potatoes are tender and the sauce has thickened around them.
5. While the curry simmers, drain the halloumi and pat it dry. Cut into slices or cubes and fry in a dry frying pan or on a griddle pan over a medium-high heat until golden and crisp on the outside, soft within.
6. Add the spinach to the curry and stir until just wilted. Taste and season.
7. Spoon basmati rice into warm bowls, ladle the curry over, and top with the golden halloumi, fresh coriander and a scattering of crispy onions and a dollop of chutney.
