eCook Meal
Silky Palak Halloumi
with black quinoa, spinach, fresh chilli & toasted cashews
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
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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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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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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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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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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Fresh Chilli needs 3Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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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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Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
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Spinach needs 600 gWhole Spinach 350 g 350 g at R19.99 · 1.71× packR34.27
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Black Quinoa needs 300 mlBlack Quinoa 500 g R113.99 · whole pack (size can't be divided)R113.99
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 30 and 50 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?
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! 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. 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. 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.
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