Creamy Halloumi Curry
User Reviews
5
-
Prep Time
4 mins
-
Cook Time
16 mins
-
Total Time
20 mins
-
Servings
2 servings
-
Calories
441 kcal
-
Course
Main Course
Creamy Halloumi Curry
Description
The Creamy Halloumi Curry starts by pan-cooking halloumi chunks until lightly browned, giving them a firm, chewy texture. The sauce develops from sautéed onion and garlic softened in oil, then enriched with curry paste and simmered with canned tomatoes, coconut milk, and tomato puree to form a smooth, creamy base. Adding fresh spinach towards the end gently wilts the greens without overcooking. The curry balances the salty halloumi with rich, spiced tomato and coconut flavors, providing a hearty vegetarian dish.
This curry works well served with rice or flatbreads, allowing the sauce to be savored alongside neutral starches. Adjust the curry paste according to heat preference, from mild korma to spicier madras or vindaloo. It can also be varied with vegetables such as kale, chard, mushrooms, or aubergine for additional texture and nutrition.
Practical tips include freezing the curry for up to two months and substitutions like paneer for halloumi. For extra protein, cooked lentils or canned chickpeas can be added. Enhancing the flavor with mango chutney before serving provides a sweet contrast to the savory curry.
Ingredients
- 110 g halloumi cheese cut in to chunks
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 onion small; thinly sliced
- 2 garlic crushed, clove
- 4 tablespoon curry paste
- 150 ml coconut milk
- 400 g tomato canned, chopped
- 2 tablespoon tomato puree
- 60 g spinach
Instructions
- Add the chunks of 110 g Halloumi to a dry pan and cook for 1 minute each side. Remove from pan and set aside.
- Put 1 tablespoon Oil in the pan and once hot, add 1 Onion and 2 Garlic clove and gently cook for 3 minutes until softened.
- Add 4 tablespoon Curry paste, stir and cook for 1 minute.
- Put 400 g Chopped tomatoes, 150 ml Coconut milk and 2 tablespoon Tomato puree in the pan and mix well. Simmer for 10 minutes.
- Add 60 g Spinach and mix until wilted.
- Stir the cooked halloumi in.
Notes
- Choose your preferred curry paste to control the level of spiciness.
- Vegetables like kale, chard, mushrooms, or aubergine can replace spinach for variety.
- This curry freezes well for up to two months; thaw thoroughly before reheating.
- Paneer cheese can be used instead of halloumi if preferred.
- Add lentils or canned chickpeas to increase protein content.
- Stir in mango chutney before serving to add a subtle sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 441kcal | 22% |
| Carbohydrates | 22g | 7% |
| Protein | 18g | 36% |
| Fat | 39g | 60% |
| Saturated Fat | 25g | 125% |
| Sodium | 987mg | 41% |
| Potassium | 859mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 7854IU | 157% |
| Vitamin C | 37mg | 41% |
| Calcium | 715mg | 72% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
