Seared Halloumi with Lush Korma Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450°F. Peel the carrots and halve them lengthwise (or quarter if large). Place them on a parchment-lined baking sheet and drizzle with oil. Season with salt, pepper, and half of the masala spice blend. Roast the carrots in the oven for 20 to 25 minutes, turning halfway, until tender and golden.

Step 2

While the carrots roast, rinse the quinoa in a fine-mesh sieve. In a medium pot, combine the rinsed quinoa with 1½ cups of salted water (double for 4 portions). Bring to a boil, then cover and simmer for 16 to 18 minutes, until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.

Step 3

While the quinoa simmers, heat a drizzle of oil in a medium pan over medium heat. Add the green peas, tomato paste, and remaining masala spice blend. Cook for 1 to 2 minutes, stirring often, until the mixture darkens slightly. Stir in the heavy cream and ¼ cup of water (double for 4 portions). Bring the sauce to a gentle boil and cook for 1 to 2 minutes, until slightly thickened. Season with salt and pepper to taste and stir well. Keep warm.

Step 4

While the sauce simmers, pat the halloumi dry and slice it into thin rectangles. Season lightly with black pepper. In a non-stick pan (if possible), heat a drizzle of oil over medium heat. Add the halloumi and sear for 1 to 2 minutes per side, until golden. Transfer to a plate and set aside. Wipe out the pan if reusing for the next step.

Step 5

In the same pan, heat 1 tbsp of butter (double for 4 portions) over medium-high. Add the spinach and cook for 1 to 3 minutes, stirring occasionally, until just wilted. Season with salt and pepper to taste