Ingredients
10 total- 2 onions, finely diced
- 5 cm of knob of ginger, grated
- 5 cloves of garlic, grated
- 3 red chillies, 2 finely chopped, 1 sliced
- 1 tbsp of cumin seeds
- 2 tbsp of tomato purée
- 0.5 tsp of turmeric
- 1 kg of potatoes, peeled and diced into 3cm chunks
- 900 g of frozen spinach, thawed
- 250 g of halloumi
Method
8 stepsStep 1
Heat a large saute pan over a medium heat. Add a good glug of oil, then add the cumin seeds. Cook for 2 mins until fragrant.
Step 2
Tip in the onions and cook for 15 min over a medium heat until soft and caramelised.
Step 3
Pop the potatoes in a pan of cold salted water and bring them to a boil. Cook for 15 mins until just tender.
Step 4
Add the tomato purée, garlic, ginger and chopped chillies to the onions. Cook for 3 mins until the colour has darkened. Tip in the turmeric and cook for 2 mins more.
Step 5
Add the thawed spinach to the pan along with 100ml of water and cook for 5 mins.
Step 6
Add half of the spinach and onion mixture to a blender and blitz until smooth. Tip this back into the spinach pan and season to taste.
Step 7
Tip the potatoes and halloumi into the pan and gently stir to combine.
Step 8
Garnish the mixture with the sliced red chillies, then serve.