Description
Halloumi Curry
Halloumi Curry is a delightful twist on traditional curry, bringing in the unique, squeaky texture of halloumi cheese. This vegetarian dish combines creamy coconut milk, rich curry paste, and hearty chickpeas, making it perfect for a satisfying weeknight meal. Halloumi, with its high melting point, adds a firm, meaty bite without any actual meat, making it an ideal option for vegetarians or those just wanting a delicious change of pace. Quick and easy to prepare, it’s an excellent way to bring comfort and flavor to the dinner table.
500 g Halloumi, cut into 1-2 cm cubes
2 tbsp Cornflour
2 tbsp Sunflower oil
1 Onion, halved and sliced
300 g Broccoli, cut into small florets
3 tbsp Curry paste of your choice
400 g Coconut milk (1 can)
400 g Chickpeas, drained and rinsed
Naan bread, to serve
Directions:
1. Coat halloumi cubes in cornflour.
2. Heat oil in a frying pan and fry halloumi until golden. Set aside.
3. Cook onion and broccoli for 5 mins, then add curry paste and stir for 1 min.
4. Add coconut milk and chickpeas, simmer for 10 mins.
5. Return halloumi to pan and stir. Serve with naan.
Prep Time: 5 mins
Kcal: 768 per serving
Step-by-Step Guide
1. Prepare the Halloumi: Pat the halloumi cubes dry with a paper towel. Toss them in a bowl with the cornflour until evenly coated. This step is crucial for achieving a crispy, golden crust.
2. Fry the Halloumi: Heat the sunflower oil in a large, non-stick frying pan or wok over medium-high heat. Add the coated halloumi in a single layer, working in batches if needed. Fry for 2-3 minutes per side until golden and crisp. Remove with a slotted spoon and set aside on a plate.
3. Cook the Vegetables: In the same pan, add the sliced onion and broccoli florets. Cook for 5 minutes, stirring occasionally, until the onion is soft and the broccoli is bright green.
4. Build the Curry Base: Add the curry paste to the pan and stir constantly for 1 minute to cook out the raw taste and release its fragrant oils.
5. Simmer the Sauce: Pour in the coconut milk and add the drained chickpeas. Bring to a gentle simmer and cook for 10 minutes, allowing the sauce to thicken slightly and the flavors to meld.
6. Final Assembly: Gently stir the fried halloumi back into the curry. Heat through for 1-2 minutes, ensuring the halloumi is warmed but retains its texture. Serve immediately.
Serving Suggestions
This rich and creamy curry pairs beautifully with fluffy basmati rice or warm, buttery naan bread to soak up the sauce. For a fresh contrast, serve with a simple side salad of cucumber, tomato, and red onion with a lemon-dill dressing. A dollop of cooling mango chutney or raita on the side perfectly balances the spices.
How-to Summary
Coat and pan-fry halloumi cubes until golden. In the same pan, sauté onion and broccoli, then stir in curry paste. Add coconut milk and chickpeas, simmer for 10 minutes, and finish by stirring the halloumi back in. Serve warm with your chosen sides.
Frequently Asked Questions
Can I bake the halloumi instead of frying it? Yes. For a lighter version, toss the cornflour-coated halloumi in a little oil and bake at 200°C (400°F) for 15-20 minutes, turning halfway, until golden.
What can I use instead of broccoli? Bell peppers, spinach, green beans, or cauliflower are excellent substitutes. Add leafy greens like spinach at the very end, just until wilted.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan on the stove, adding a splash of water to loosen the sauce. Avoid microwaving, as it can make the halloumi rubbery.
Is this recipe gluten-free? It can be, but you must ensure your curry paste and cornflour are certified gluten-free. Many cornflours are naturally gluten-free, but always check labels.
Can I make this curry spicier or milder? Absolutely. Control the heat by choosing a mild, medium, or hot curry paste. You can also add a finely chopped fresh chilli when cooking the onions or a pinch of chilli flakes with the paste.
Common Mistakes to Avoid
Avoid overcrowding the pan when frying the halloumi, as this steams the cubes instead of crisping them. Do not skip cooking the curry paste for a full minute; this step develops depth of flavor. Finally, add the fried halloumi back in only at the end to prevent it from becoming soggy in the simmering sauce.
Conclusion
This Halloumi Curry is a testament to how simple ingredients can create a spectacularly satisfying meal. It’s a versatile, flavor-packed dish that comes together quickly, offering a wonderful vegetarian centerpiece. By following the detailed steps and tips, you can avoid common pitfalls and achieve a perfect balance of creamy sauce, hearty chickpeas, and perfectly textured halloumi every time.