eCook Meal
Silky Palak Halloumi
with black quinoa, spinach, fresh chilli & toasted cashews
This 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.
Serving guide
Choose your portion size.
GET SET, GO!
Rinse the quinoa and place in a pot. Submerge in 400ml of water and stir through the stock. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 30-35 minutes until the quinoa is tender 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
When the quinoa reaches the halfway mark, return the pan to a medium heat with a splash of water to cover the base. Once simmering, add in the shredded Spinach, pop on the lid, and allow to wilt for 1-2 minutes. Drain on completion and place in a clean tea towel or muslin cloth. 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. 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 in the Yoghurt and Spinach. Transfer to a blender or food processor and blend until smooth. If too thick, gradually loosen with milk or water in 5ml increments. 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 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 in the gorgeous palak curry, and scatter over the chunks of Halloumi. Garnish with the chopped, toasted cashews and any remaining fresh chilli to taste. It’s as simple as that!
GET SET, GO!
Rinse the quinoa and place in a pot. Submerge in 800ml of water and stir through the stock. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 30-35 minutes until the quinoa is tender 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
When the quinoa reaches the halfway mark, return the pan to a medium heat with a splash of water to cover the base. Once simmering, add in the shredded Spinach, pop on the lid, and allow to wilt for 2-3 minutes. Drain on completion and place in a clean tea towel or muslin cloth. 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 4-6 minutes until soft and translucent. 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 in the Yoghurt and Spinach. Transfer to a blender or food processor and blend until smooth. If too thick, gradually loosen with milk or water in 5ml increments. 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 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 in the gorgeous palak curry, and scatter over the chunks of Halloumi. Garnish with the chopped, toasted cashews and any remaining fresh chilli to taste. It’s as simple as that!
GET SET, GO!
Rinse the quinoa and place in a pot. Submerge in 800ml of water and stir through the stock. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 30-35 minutes until the quinoa is tender 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
When the quinoa reaches the halfway mark, return the pan to a medium heat with a splash of water to cover the base. Once simmering, add in the shredded Spinach, pop on the lid, and allow to wilt for 2-3 minutes. Drain on completion and place in a clean tea towel or muslin cloth. 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 4-6 minutes until soft and translucent. 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 in the Yoghurt and Spinach. Transfer to a blender or food processor and blend until smooth. If too thick, gradually loosen with milk or water in 5ml increments. 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 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 in the gorgeous palak curry, and scatter over the chunks of Halloumi. Garnish with the chopped, toasted cashews and any remaining fresh chilli to taste. It’s as simple as that!
GET SET, GO!
Rinse the quinoa and place in a pot. Submerge in 1,5L of water and stir through the stock. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 30-35 minutes until the quinoa is tender 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
When the quinoa reaches the halfway mark, return the pan to a medium heat with a splash of water to cover the base. Once simmering, add in the shredded Spinach, pop on the lid, and allow to wilt for 3-4 minutes. Drain on completion and place in a clean tea towel or muslin cloth. 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 6-8 minutes until soft and translucent. 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 in the Yoghurt and Spinach. Transfer to a blender or food processor and blend until smooth. If too thick, gradually loosen with milk or water in 5ml increments. You may need to blend it 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 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 in the gorgeous palak curry, and scatter over the chunks of Halloumi. Garnish with the chopped, toasted cashews and any remaining fresh chilli to taste. It’s as simple as that!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R297.64
for 4 servings · R74.41 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Spinach needs 600 gWhole Spinach 350 g 350 g at R19.99 · 1.71× packR34.27
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Plain Yoghurt needs 400 mlAyrshire Low Fat Mixed Berry & Vanilla Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 1.33× packR26.65
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Black Quinoa needs 300 mlBlack Quinoa 500 g R113.99 · whole pack (size can't be divided)R113.99
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Fresh Chilli needs 3Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Halloumi needs 320 gGrilled Halloumi & Roasted Vegetables in a Creamy Tomato Sauce 420 g 420 g at R76.99 · 76% of packR58.66
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Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
Not in the Woolies basket — source these elsewhere:
- NOMU Garam Masala Spice Blend
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Silky Palak Halloumi?
The preparation time for Silky Palak Halloumi with black quinoa, spinach, fresh chilli & toasted cashews is between 20 and 30 minutes.
What is the total time required to make Silky Palak Halloumi with black quinoa, spinach, fresh chilli & toasted cashews?
The total time required to make Silky Palak Halloumi with black quinoa, spinach, fresh chilli & toasted cashews is between 40 and 60 minutes.
How many servings does Silky Palak Halloumi provide?
4 servings
What are the main ingredients in Silky Palak Halloumi?
Black Quinoa, Cashew Nut, Chilli, Garlic, Halloumi, NOMU Garam Masala Spice Blend, Onion, Spinach, Vegetable Stock, Yoghurt
What is the nutritional information of Silky Palak Halloumi?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Silky Palak Halloumi?
MAKE THE PALAK SAUCE: Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent. 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 in the yoghurt and spinach. Transfer to a blender or food processor and blend until smooth. If too thick, gradually loosen with milk or water in 5ml increments. 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 paper towel – and try not to eat it all before serving! When cool enough to handle, cut into bite-size chunks. GOING GREEN: When the quinoa reaches the halfway mark, return the pan to a medium heat with a splash of water to cover the base. Once simmering, add in the shredded spinach, pop on the lid, and allow to wilt for 2-3 minutes. Drain on completion and place in a clean tea towel or muslin cloth. Squeeze to remove excess water and set aside in a bowl. 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. GET SET, GO!: Rinse the quinoa and place in a pot. Submerge in 800ml of water and stir through the stock. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 30-35 minutes until the quinoa is tender 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. GRUB’S UP!: Dish up a pile of black quinoa, smother in the gorgeous palak curry, and scatter over the chunks of halloumi. Garnish with the chopped, toasted cashews and any remaining fresh chilli to taste. It’s as simple as that!
What should be prepared from my kitchen to make Silky Palak Halloumi?
Black Quinoa, Cashew Nut, Chilli, Garlic, Halloumi, NOMU Garam Masala Spice Blend, Onion, Spinach, Vegetable Stock, Yoghurt
How many calories does Silky Palak Halloumi have?
calories
How much fat content does Silky Palak Halloumi have?
grams