I saw the movie ‘Lion’ a few weeks ago. I read the book a little while ago and so had an understanding how much my heart would bleed. Allll the emotions… In this world which just seems a little on the unstable side at the moment, it was therapeutic to have a big old cry. It’s also greatly motivating. A little motto in our home is ‘It’s the responsibility of the strong to help the weak’. And this doesn’t necessarily need to be on a super grandiose, start your own charity kind of scale. It might be helping your little sister down the steps, or cooking a meal for your neighbours with a newborn, or just showing kindness in general. I’ve been reminded of what values are important to me as I try my best at navigating this parenting thing, and I continually come back to kindness as my number one. Because I think to show kindness you need to have empathy, which along with love make the world go ’round. IMO anyway. I won’t spoil anything for those that are planning to see it, but Sunny Pawer as little Saroo is just delicious, and Dev Patel is incredible. And has incredible hair!
(Image credit: eyeforfilm.co.uk)
This recipe I have for you today is Indian inspired. My version of a palak paneer, the traditional spinach and cheese curry. I have changed it up just a little, but I hope you’ll agree it’s still super delicious. Typically the greens are pureed for this dish, but I have left them a little more rustic for texture. It also traditionally includes tomatoes, which I have also left out, but you could just as easily throw some in if you prefer. I’ve added chickpeas and peas for extra fibre and nutrition too. This is a family friendly dish, and is also nice and easy to put together. It’s one of the recipes included in my free downloadable eBook ‘What’s for Dinner?’, so some of you may recognise it. I hope you enjoy!
Spinach and Haloumi Curry
1 large onion, diced
2 tbsp ghee
1 tbsp finely chopped garlic
½ tbsp grated ginger
1 tsp ground turmeric
1 tsp ground cumin
½ tsp smoked paprika
1/4 tsp chilli flakes
400g spinach or silverbeet, very thinly sliced (alternatively whiz it up in the food processor, or you can use frozen too)
½ tsp sea salt
1 400ml tin coconut milk
200g haloumi, cubed
Pop the onion and ghee to a large saucepan and cook on medium heat until soft.
Add the garlic and ginger and cook for another couple of minutes.
Next, add the turmeric, cumin and paprika and cook for a minute until fragrant.
Add the spinach / silverbeet, salt, chickpeas, peas and coconut milk and simmer on low heat, stirring frequently for 20 minutes.
While this is cooking, add a little ghee to a frypan and cook the haloumi over medium heat until showing a touch of golden.
Add to the curry mix, taste and add a little salt if necessary.
Serve with brown rice, or your favourite cooked grain, yoghurt and extra chilli as desired.