Informations supplémentaires
30 min.
|
670 kcal
|
easy
|
|
Printable version
1. Setup
Warning, spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for less heat. Crush the garlic. Chop the onion. Cut the tomato in small dice. Cut the halloumi into cubes. Thinly slice the chili pepper.
2. Cook the halloumi
Heat a drizzle of oil in a pan over medium-high heat. Cook the halloumi cubes 4-5 minutes until most of the sides are golden brown. Remove from the pan.
3. Cook the onion
Add a drizzle of oil to the pan if necessary. Add the onion, chili pepper, garlic and spices and cook 3-4 minutes. It's possible to omit the pepper and reserve it for the moment of the service. Add the spinach and cook for 1-2 minutes. Add salt and pepper.
4. Make the sauce
Transfer the spinach mixture to a container or food processor with 1/4 2P | 1/3 3P cup of oil. Reduce everything to a sauce.
5. Mix with the tomato
If desired, reserve 1-2 tbsp of yogurt for serving. Mix the spinach curry with the yogurt and tomato. Adjust salt and pepper to taste. Heat for 2 minutes in the pan over low heat. Meanwhile, warm up the naan bread.
6. Plate your dish
Add the halloumi to the spinach sauce. Serve with the naan bread. Fun fact: The word saag refers to leafy green vegetables commonly found in the Indian subcontinent (India, Pakistan, Nepal, etc.). Greens in saag dishes can be finely chopped and cooked. Alternatively, they can be cooked and creamed.Bon appétit!
160gHalloumi Cheese
120gBaby Spinach
1unitYellow Onion(s)
1unitFresh Chili Pepper
1unitTomato(es)
1unitGreek Yogourt 2%
2unitNaan Bread
5gSpice Mix (garam massala powder,cumin powder)
2unitGarlic Clove(s)
What you need
pan, bowl, hand blender or food processor
670 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
61g
20%
fat
33g
51%
cholesterol
102mg
34%
fiber
6g
24%
protein
35g
saturated
18g
90%
sodium
1684mg
70%
sugar
9g
trans
0g