Creamy Coconut Curry with Spinach, Halloumi, Ginger, and Basmati Rice

Name: Creamy Coconut Curry with Spinach, Halloumi, Ginger, and Basmati Rice
Cook time: 25 min
Yield: 4 meals
Ingredients: water; basmati rice; salt; onion; garlic clove; pc ginger; baby spinach; halloumi-type cheese; oil; pinch black pepper; cumin; curry powder; white vinegar; coconut cream; lime

This dish is inspired by Palak Paneer, but instead of traditional paneer, it features halloumi. It combines spinach, ginger, and coconut milk, with cumin adding a subtly smoky and slightly nutty flavor. Fresh lime juice enhances the overall balance of tastes.

25 min

Gluten-free

Rice:: 6 dlwater; 1 pkgbasmati rice; 0.5 tspsalt
Curry:: 1 onion; 2 garlic clove; 1 pc ginger; 1 pkgbaby spinach; 1 pkghalloumi-type cheese; 1 tbspoil; 1 tbspoil; 1 tspsalt; pinch black pepper; 1 pkgcumin; 2 pkgcurry powder; 1 pkgwhite vinegar; 1 pkgcoconut cream; 2 dlwater; 1 lime

Tip

You can add a pinch of cinnamon for extra depth of flavor.

1
Pour 6 dl of water into a pot and bring to a boil. Meanwhile, rinse the rice in a colander under cold water. Once the water starts boiling, add salt, pour in the rice, reduce the heat, and cook on low heat for 11–12 minutes.
2
Peel the onion and garlic, chop finely, and grate the ginger.
3
Rinse the spinach in a colander under cold water and let it drain.
4
Cut the halloumi cheese into cubes.
5
Heat the oil in a pan over medium-high heat. Add the cheese and fry for 2–3 minutes until golden, then transfer to a plate.
6
Heat the oil in the same pan over medium-high heat. Add the onion and ginger and sauté for 3–4 minutes. Season with salt, black pepper, ground cumin, curry powder, cinnamon, and a splash of vinegar.
7
Pour in the coconut cream, rinse the can with water, and add it to the pan.
8
Stir in the spinach and the fried cheese. Bring to a boil, then simmer over low heat for 5–8 minutes, stirring occasionally.
9
Add a splash of lime juice.
10
Serve the rice with the halloumi mixture on plates and enjoy.