Ingredients

1 head spinach, washed and roughly chopped

1 pint new potatoes, washed and cut so that sizes are all roughly similar

¼ cup minced garlic scapes

2 tablespoons tomato paste

½ teaspoon red chili powder (different than ‘regular’ chili powder – much more spice!)

2 teaspoons coriander

1 teaspoon ground ginger

½ teaspoon garam masala

¼ teaspoon turmeric

2 tablespoons water

½ cup cream

1 block halloumi, sliced

1 tablespoon canola oil

Instructions

Begin by prepping all ingredients: wash and chop your veggies, chop the halloumi, and measure out the spices, tomato paste, and cream. Having everything ready to add to the pan as needed will speed up the process!
Add canola oil to a large pan and turn on to medium-high heat. Cook until golden brown, then flip and repeat. This should take about 5 minutes per side. Once done, remove from the pan and set aside.
While the halloumi cooks, bring a medium pot of water to a boil. Once boiling, add your prepared new potatoes and cook for 15 minutes.
While the potatoes cook, add the garlic scapes to the pan you cooked the halloumi in. Stir often and cook over medium heat for 2-3 minutes until fragrant.
Next, add spices and tomato paste to the pan. Cook for another minute or so, then add the water.
Add the spinach and stir and cook until wilted. Add the cream and stir until combined. Reduce heat to low at this time.
By now the new potatoes should be done cooking. Drain the water then add them to the pan with the spinach curry. Stir until potatoes are coated.
Finally, add the cooked halloumi slices to the pan as well.
Serve with a dollop of yogurt and enjoy!

Recipe developed & photographed by Alex Chesney, RD