Description
Creamy Halloumi Curry Recipe
A fusion of Indian spices and a Mediterranean twist, this creamy halloumi curry is a quick and delicious option for busy weeknights or relaxed weekend dinners. The golden halloumi and tender cauliflower in a fragrant curry sauce make it a perfect meat-free meal that’s both hearty and satisfying. Customize it with your favorite vegetables, and enjoy a burst of flavors in every bite!
450g Halloumi, cubed
1 tbsp Olive Oil
1 Onion, sliced
2 Garlic Cloves, chopped
3cm Fresh Ginger, finely chopped
2 Cloves
1 Cardamom Pod
2 tsp Ground Coriander
2 tsp Turmeric
½ tsp Chilli Powder (optional)
2 tsp Garam Masala
2 tsp Medium Curry Powder
1 Small Cauliflower, in florets
300ml Passata
2 tbsp Tomato Puree
1 tsp Sugar
200ml Natural Yogurt
2 tbsp Mango Chutney
1 tbsp Fresh Coriander, chopped
Directions:
1. Fry halloumi until golden. Set aside.
2. In the same pan, heat oil and sauté onion, garlic, and ginger until soft.
3. Add spices and cook for 2 minutes.
4. Add cauliflower and cook for 5 minutes.
5. Stir in passata, tomato puree, and sugar. Simmer until cauliflower is tender.
6. Mix in yogurt and chutney, then add halloumi. Warm through.
7. Garnish with coriander and serve with rice or naan.
Prep Time: 45 minutes
Kcal: 535 per serving
Step-by-Step Guide
1. Prepare the Halloumi: Pat the cubed halloumi dry with kitchen paper. Heat a large, non-stick pan over medium-high heat without oil. Add the halloumi cubes and fry for 2-3 minutes on each side until golden brown. Remove and set aside on a plate.
2. Build the Aromatics: In the same pan, add the olive oil. Reduce heat to medium. Add the sliced onion and cook for 5 minutes until softening. Add the chopped garlic and ginger, cooking for another 2 minutes until fragrant.
3. Bloom the Spices: Add all the whole and ground spices (cloves, cardamom, coriander, turmeric, chilli, garam masala, curry powder). Stir constantly for 1-2 minutes to release their oils and fragrance, preventing burning.
4. Cook the Cauliflower: Add the cauliflower florets to the spiced onion mixture. Stir well to coat, then cook for 5 minutes, allowing the edges to brown slightly.
5. Create the Sauce: Pour in the passata and add the tomato puree and sugar. Stir, bring to a gentle simmer, cover, and cook for 10-15 minutes until the cauliflower is tender.
6. Finish the Curry: Remove the pan from the heat. Stir in the yogurt and mango chutney to create a creamy, tangy sauce. Gently fold in the fried halloumi. Return to low heat for 2-3 minutes to warm through, being careful not to boil.
7. Serve: Garnish with fresh coriander and serve immediately.
Serving Suggestions
This rich curry pairs beautifully with fluffy basmati rice or warm, buttery naan bread to soak up the sauce. For a lighter option, serve with a simple cucumber raita and a side of roasted poppadums. A fresh, crisp green salad with a lemon dressing can balance the creaminess perfectly.
How-to Summary
Fry halloumi until golden and set aside. Sauté onion, garlic, and ginger. Add spices and cook briefly. Add cauliflower, then passata, tomato puree, and sugar. Simmer until cauliflower is tender. Off the heat, stir in yogurt and mango chutney, then fold in halloumi. Warm through gently and garnish with coriander.
Frequently Asked Questions
Can I use a different cheese? Halloumi is ideal for its high melting point. Paneer is the best direct substitute. Avoid soft cheeses like mozzarella.
How can I make this curry vegan? Use a firm, baked tofu and replace the yogurt with a full-fat coconut milk or a plant-based yogurt alternative.
Can I prepare this curry ahead of time? You can make the sauce and cook the cauliflower ahead, but add the fried halloumi and yogurt just before serving to maintain texture.
My sauce is too thick. How can I thin it? Stir in a splash of water, vegetable stock, or a little more passata until you reach your desired consistency.
What other vegetables can I add? Bell peppers, spinach, chickpeas, or green beans are excellent additions. Add sturdy veggies with the cauliflower, and leafy greens at the end.
Common Mistakes to Avoid
Avoid overcrowding the pan when frying the halloumi, as it will steam instead of browning. Do not skip “blooming” the spices in oil, as this step is crucial for depth of flavor. Crucially, always remove the pan from the heat before adding the yogurt to prevent it from curdling. Finally, do not over-stir once the halloumi is added to keep the cubes intact.
Conclusion
This creamy halloumi curry is a testament to how simple ingredients can create an extraordinary meal. It successfully marries bold Indian spices with the salty, firm texture of halloumi, resulting in a uniquely satisfying vegetarian dish. Quick to prepare yet impressive in flavor, it’s a versatile recipe destined to become a regular in your dinner rotation. Enjoy the process and the delicious results!