Indian Haloumi and Spinach Curry

with Flatbreads

125ml (½ cup) boiling water

2 tbs vegetable oil

medium deep frypan

large oven tray

medium frypan

Preheat the oven to 220C, fan-forced. Thinly slice the onion. Crush or finely chop 2 garlic cloves. Thickly slice the haloumi. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.

Heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 3 mins or until softened, then stir in the masala seasoning. Add the tomatoes and stock and bring to the boil, then reduce the heat to medium and cook for 10 mins or until slightly thickened. Stir in the spinach and cook for 1-2 mins until wilted. Remove the pan from the heat.

Meanwhile, put the garlic and 1 tbs vegetable oil in a bowl and season with salt and pepper. Brush the garlic oil over the tortillas, then fold in half. Put on a large oven tray and bake for 8 mins or until golden and crisp.

Heat 2 tsp vegetable oil in a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until browned. Remove from the pan.

Taste the curry, then season with salt and pepper. Divide the curry among bowls and top with the haloumi. Serve with the flatbreads and enjoy!

Like your curries with a touch of creaminess? Dollop with natural yoghurt if you have some in the fridge. Or kick up the heat a notch or two with a scattering of chopped fresh chilli or chilli flakes.