Our fusion take on a curry favourite, palak paneer, features chunks of crispy halloumi, strewn over a smooth curry of yoghurt, spices, and spinach or ‘palak’. It’s rich in flavour, not too spicy, and elegantly accompanied by nutty black quinoa.
Silky Palak Halloumi
Silky Palak Halloumi
with black quinoa, spinach, fresh chilli & toasted cashews
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Black Quinoa
- Cashew Nuts
- Fresh Chilli
- Garlic Clove
- Halloumi
- NOMU Garam Masala Spice Blend
- Onion
- Plain Yoghurt
- Spinach
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter (optional)
- Blender
- Paper Towel
- Tea Towel
QUINOA A-GO-GO!
Rinse the quinoa, place in a pot with the stock, and submerge in 300ml of water. Give it a stir, place over a medium-high heat, and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
TOAST THOSE CASHEWS
Place a pan (that has a lid) over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GOING GREEN
Return the pan to a medium heat with a splash of water to cover the base. Once simmering, add in the shredded spinach and pop on the lid. Allow to wilt for 1-2 minutes, shifting occasionally. Drain on completion and place in a clean tea towel or muslin cloth. Gently squeeze to remove excess water and set aside in a bowl.
MAKE THE PALAK SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 1-2 minutes until soft and translucent, shifting occasionally. Add the sliced chilli to taste, the garam masala, and the grated garlic. Fry for a further 30-60 seconds until fragrant. Remove from the heat and stir through the yoghurt and spinach. Transfer to a blender or food processor and blend until smooth. If the sauce is too thick, gradually add water or milk in 5ml increments to loosen it. Return the sauce to the pan and keep warm over a low heat until serving.
CRISPY HALLOUMI
Place a second pan over a medium heat with a drizzle of oil or knob of butter. When hot, fry the slabs of halloumi for 1-2 minutes per side until crispy and golden. Set aside to drain on some paper towel – and try not to eat it all before serving! When cool enough to handle, cut into bite-size chunks.
GRUB’S UP!
Dish up a pile of black quinoa, smother with the gorgeous palak curry, and scatter over the grilled halloumi. Garnish with the chopped, toasted cashews and any remaining sliced chilli to taste. It’s as simple as that, Chef!
Black Quinoa - 75ml
Vegetable Stock - 5ml
Spinach - 150g
Cashew Nuts - 15g
Onion - 1
NOMU Garam Masala Spice Blend - 10ml
Garlic Clove - 1
Fresh Chilli - 1
Halloumi - 80g
Plain Yoghurt - 100ml
QUINOA A-GO-GO!
Rinse the quinoa, place in a pot with the stock, and submerge in 500ml of water. Give it a stir, place over a medium-high heat, and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
TOAST THOSE CASHEWS
Place a pan (that has a lid) over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GOING GREEN
Return the pan to a medium heat with a splash of water to cover the base. Once simmering, add in the shredded spinach and pop on the lid. Allow to wilt for 2-3 minutes, shifting occasionally. Drain on completion and place in a clean tea towel or muslin cloth. Gently squeeze to remove excess water and set aside in a bowl.
MAKE THE PALAK SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the sliced chilli to taste, the garam masala, and the grated garlic. Fry for a further 30-60 seconds until fragrant. Remove from the heat and stir through the yoghurt and spinach. Transfer to a blender or food processor and blend until smooth. If the sauce is too thick, gradually add water or milk in 5ml increments to loosen it. Return the sauce to the pan and keep warm over a low heat until serving.
CRISPY HALLOUMI
Place a second pan over a medium heat with a drizzle of oil or knob of butter. When hot, fry the slabs of halloumi for 1-2 minutes per side until crispy and golden. Set aside to drain on some paper towel – and try not to eat it all before serving! When cool enough to handle, cut into bite-size chunks.
GRUB’S UP!
Dish up a pile of black quinoa, smother with the gorgeous palak curry, and scatter over the grilled halloumi. Garnish with the chopped, toasted cashews and any remaining sliced chilli to taste. It’s as simple as that, Chef!
Black Quinoa - 150ml
Vegetable Stock - 10ml
Spinach - 300g
Cashew Nuts - 30g
Onion - 1
NOMU Garam Masala Spice Blend - 20ml
Garlic Clove - 2
Fresh Chilli - 2
Halloumi - 160g
Plain Yoghurt - 200ml
QUINOA A-GO-GO!
Rinse the quinoa, place in a pot with the stock, and submerge in 500ml of water. Give it a stir, place over a medium-high heat, and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
TOAST THOSE CASHEWS
Place a pan (that has a lid) over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GOING GREEN
Return the pan to a medium heat with a splash of water to cover the base. Once simmering, add in the shredded spinach and pop on the lid. Allow to wilt for 2-3 minutes, shifting occasionally. Drain on completion and place in a clean tea towel or muslin cloth. Gently squeeze to remove excess water and set aside in a bowl.
MAKE THE PALAK SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the sliced chilli to taste, the garam masala, and the grated garlic. Fry for a further 30-60 seconds until fragrant. Remove from the heat and stir through the yoghurt and spinach. Transfer to a blender or food processor and blend until smooth. If the sauce is too thick, gradually add water or milk in 5ml increments to loosen it. Return the sauce to the pan and keep warm over a low heat until serving.
CRISPY HALLOUMI
Place a second pan over a medium heat with a drizzle of oil or knob of butter. When hot, fry the slabs of halloumi for 1-2 minutes per side until crispy and golden. Set aside to drain on some paper towel – and try not to eat it all before serving! When cool enough to handle, cut into bite-size chunks.
GRUB’S UP!
Dish up a pile of black quinoa, smother with the gorgeous palak curry, and scatter over the grilled halloumi. Garnish with the chopped, toasted cashews and any remaining sliced chilli to taste. It’s as simple as that, Chef!
Black Quinoa - 150ml
Vegetable Stock - 10ml
Spinach - 300g
Cashew Nuts - 30g
Onion - 1
NOMU Garam Masala Spice Blend - 20ml
Garlic Clove - 2
Fresh Chilli - 2
Halloumi - 160g
Plain Yoghurt - 200ml
QUINOA A-GO-GO!
Rinse the quinoa, place in a pot with the stock, and submerge in 900ml of water. Give it a stir, place over a medium-high heat, and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
TOAST THOSE CASHEWS
Place a large pan (that has a lid) over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
GOING GREEN
Return the pan to a medium heat with a splash of water to cover the base. Once simmering, add in the shredded spinach and pop on the lid. Allow to wilt for 3-4 minutes, shifting occasionally. Drain on completion and place in a clean tea towel or muslin cloth. Gently squeeze to remove excess water and set aside in a bowl.
MAKE THE PALAK SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the sliced chilli to taste, the garam masala, and the grated garlic. Fry for a further 30-60 seconds until fragrant. Remove from the heat and stir through the yoghurt and spinach. Transfer to a blender or food processor and blend until smooth. If the sauce is too thick, gradually add water or milk in 5ml increments to loosen it. You may need to do this step in batches. Return the sauce to the pan and keep warm over a low heat until serving.
CRISPY HALLOUMI
Place a second pan over a medium heat with a drizzle of oil or knob of butter. When hot, fry the slabs of halloumi for 1-2 minutes per side until crispy and golden. You may need to do this step in batches. Set aside to drain on some paper towel – and try not to eat it all before serving! When cool enough to handle, cut into bite-size chunks.
GRUB’S UP!
Dish up a pile of black quinoa, smother with the gorgeous palak curry, and scatter over the grilled halloumi. Garnish with the chopped, toasted cashews and any remaining sliced chilli to taste. It’s as simple as that, Chef!
Black Quinoa - 300ml
Vegetable Stock - 20ml
Spinach - 600g
Cashew Nuts - 60g
Onion - 2
NOMU Garam Masala Spice Blend - 40ml
Garlic Clove - 4
Fresh Chilli - 3
Halloumi - 320g
Plain Yoghurt - 400ml
Woolies Products in this dish
