Description
Creamy Halloumi Curry with Spinach and Chickpeas
Looking for a weeknight dinner that’s both comforting and rich in flavor? This Creamy Halloumi Curry combines crispy fried halloumi cheese with hearty chickpeas and fresh spinach in a spicy, luscious sauce. The combination of crispy cheese and rich spices makes this curry a new family favorite! Perfect with naan or fluffy basmati rice, it’s a dish that’s sure to please vegetarians and non-vegetarians alike.
1¼ tbsp olive oil (divided)
1 medium onion, chopped
3 cloves garlic, minced
1 thumb-sized piece fresh ginger, grated
140g tikka masala paste
1 green bell pepper, chopped
400g can plum tomatoes
400g can chickpeas, drained
400g can coconut milk
50g baby spinach
250g halloumi cheese, cubed
Small handful coriander, chopped
Salt and pepper
Directions:
1. Cook onion in 1 tbsp oil until soft.
2. Add garlic, ginger, and curry paste, cook briefly.
3. Add bell pepper, tomatoes, and chickpeas.
4. Pour in coconut milk, simmer.
5. Fry halloumi in oil until golden.
6. Add spinach, coriander, and halloumi.
Prep Time: 10 mins
Kcal: 672
Step-by-Step Guide
1. Heat 1 tbsp of olive oil in a large, deep pan or skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent.
2. Add the minced garlic, grated ginger, and tikka masala paste. Stir constantly for 1-2 minutes until fragrant.
3. Stir in the chopped green bell pepper, the can of plum tomatoes (crushing them with your spoon), and the drained chickpeas. Bring to a gentle simmer.
4. Pour in the full can of coconut milk, stir well, and let the curry simmer uncovered for 10-15 minutes to allow the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.
5. While the curry simmers, pat the halloumi cubes dry. Heat the remaining ¼ tbsp of oil in a separate non-stick frying pan over medium-high heat. Fry the halloumi for 2-3 minutes, turning occasionally, until golden brown on all sides.
6. Turn off the heat under the curry. Stir in the baby spinach and most of the chopped coriander until the spinach wilts. Gently fold in the fried halloumi cubes. Garnish with the remaining coriander and serve immediately.
Serving Suggestions
This rich curry is best served hot. For a classic pairing, spoon it over a bed of fluffy basmati rice or with warm, buttery naan bread to soak up the creamy sauce. A side of cooling cucumber raita or a simple green salad helps balance the spices. For a heartier meal, add a side of roasted cauliflower or sweet potato wedges.
How-to Summary
Sauté onion, then garlic, ginger, and paste. Add pepper, tomatoes, and chickpeas. Simmer with coconut milk. Separately pan-fry halloumi until golden. Finish the curry by wilting spinach and stirring in fresh coriander and the crispy halloumi.
Frequently Asked Questions
Can I use a different cheese? Halloumi is ideal for frying, but paneer is a good substitute. Avoid soft cheeses that will melt into the sauce.
How can I make this curry spicier? Add a chopped fresh chili with the garlic or a pinch of cayenne pepper to the sauce.
Is there a way to make it less rich? Use light coconut milk or substitute half the coconut milk with vegetable broth.
Can I prepare this curry ahead of time? You can make the sauce base ahead, but add the spinach and fry the halloumi just before serving to maintain texture.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently, noting the halloumi will soften.
Common Mistakes to Avoid
Avoid adding the halloumi directly to the simmering sauce, as it will become rubbery and lose its crispy exterior. Do not skip drying the halloumi before frying; excess moisture prevents proper browning. Ensure you cook the curry paste with the aromatics for a full minute to deepen its flavor and remove any raw taste. Finally, do not overcook the spinach; simply stir it in at the end until just wilted.
Conclusion
This Creamy Halloumi Curry is a standout vegetarian dish that delivers maximum flavor with minimal fuss. The contrast of crispy, salty halloumi against the rich, spiced tomato and coconut sauce is truly irresistible. It’s a versatile, satisfying recipe perfect for a quick yet impressive weeknight dinner that will have everyone asking for seconds.