Inspired by the traditional Indian curry sag paneer, this low carb version features tender spinach offset by salty halloumi. It is a vibrant, quick, and delicious low carb meal any day of the week!
July 9 2019 recipe by Pascale Naessens, photo by Roos Mestdagh, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Lunch, Meal
Inspired by the traditional Indian curry sag paneer, this low carb version features tender spinach offset by salty halloumi. It is a vibrant, quick, and delicious low carb meal any day of the week!
USMetric
2 servingservings
Ingredients
- 1 tbsp 1 tbsp curry powder
- 3 tbsp 3 tbsp ghee or olive oil, divided
- 12 oz. 350 g halloumi cheese or paneer cheese
- 1 tbsp 1 tbsp cumin seeds
- 14 oz. (13 cups) 400 g (3.2 liters) fresh spinach
This recipe has been added to the shopping list.
Instructions
In a medium bowl, stir together the curry and half of the ghee.
Cut the halloumi (or paneer) cheese into cubes and fold it into the curry mixture.
Heat a large skillet over medium heat and add the halloumi mixture. Fry for 5 to 7 minutes, until the cheese has some color.
In a large separate dry skillet, toast the cumin seeds until they begin to release their aroma (see tip). Add the rest of the ghee and the spinach.
Stir until the spinach is soft. Since halloumi is salty you will not need to add any extra salt. If you use paneer, you will likely need to add some extra salt.
Serve the spinach in bowls and top it with the curried cheese cubes.
Green curry
You can use green curry instead of curry powder for a Thai twist. There are many different types of green curry paste, from mild to very hot. If you like heat, curry paste from an Asian food store tends to be spicier and more authentic. The standard grocery store variety will be milder. It is always preferable to taste beforehand and adjust the quantity accordingly.
Cumin seeds
This typical Indian practice of heating the cumin seeds in a dry pan results in a very fragrant spice. You could also use cumin powder, although the flavor is not as strong. In this case, add the cumin after cooking the spinach.
About the recipe
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Pascale’s cookbook, "Pure & Simple".1
Diet Doctor receives no payment or other considerations from the sale of Pascale’s cookbooks or the publishing of this post. ↩
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
3 comments
- 3 comments removed
4
Jill Wallentin Team Diet Doctor
March 17 2021
Hello there!
Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
Happy cooking!/The recipe team
P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!
5
Glynis Cole
March 13 2022
Hi.
In my supermarket I can buy spinach (silverbeet) in a bunch, or just leaves. In this recipe, which would you use?
Cheers
GlynisReply: #6
6
Reply to comment #5 by Glynis Cole
Kerry Merritt Team Diet Doctor
March 14 2022
Hi.
In my supermarket I can buy spinach (silverbeet) in a bunch, or just leaves. In this recipe, which would you use?
Cheers
GlynisThat would be personal preference, but just the leaves should be fine!
