One-Pot Halloumi Curry

Description

One-Pot Halloumi Curry

This simple and delicious curry is inspired by Indian cuisine, specifically using Halloumi as a substitute for Paneer. Halloumi’s texture is similar to Paneer, but with its own unique salty flavor. We combine golden-fried Halloumi with tender sweet potatoes and peas in a rich, spiced coconut curry. It’s perfect for a quick weekday meal, especially if you’re a fan of trying out new flavor combinations. Serve with fluffy Basmati rice and garnish with fresh coriander for the ultimate comfort food experience!

250g Halloumi, cut into cubes
200g Sweet potatoes, diced
100g Frozen peas
1 Onion, sliced
15g Ginger, minced
2 Garlic cloves, minced
1 tsp Garam Masala
½ tsp Ground cumin
½ tsp Turmeric
1 tsp Ground coriander
½ tsp Chili flakes
400ml Canned diced tomatoes
250ml Coconut milk
150ml Water
Salt and pepper, to taste
Oil, for frying
Basmati rice and coriander for serving

Directions:
1. Fry Halloumi until golden, set aside.
2. Cook onion, ginger, and garlic until fragrant. Add sweet potato and fry for 3 minutes.
3. Add spices, tomatoes, coconut milk, and water. Simmer for 20 mins.
4. Add peas and Halloumi, cook until warm.
5. Serve with rice and garnish with coriander.

Prep Time: 30 min
Kcal: 800 per serving

Step-by-Step Guide

Follow these detailed instructions for a perfect one-pot halloumi curry.

1. Prepare the Halloumi: Pat the cubed halloumi dry with a paper towel. Heat 1 tablespoon of oil in a large, deep pan or pot over medium-high heat. Fry the halloumi cubes for 2-3 minutes per side until golden brown. Remove and set aside on a plate.
2. Build the Base: In the same pot, add another tablespoon of oil if needed. Add the sliced onion and cook for 5 minutes until soft. Add the minced ginger and garlic, cooking for another minute until fragrant.
3. Cook the Sweet Potato: Add the diced sweet potato to the pot and stir to coat in the aromatics. Fry for 3 minutes to lightly sear the edges.
4. Bloom the Spices: Add all the spices (garam masala, cumin, turmeric, coriander, chili flakes) to the pot. Stir constantly for 30 seconds to toast them and release their oils, which deepens the flavor.
5. Simmer the Curry: Pour in the diced tomatoes, coconut milk, and water. Season with salt and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the sweet potato is tender.
6. Final Assembly: Stir in the frozen peas and the pan-fried halloumi. Let everything heat through for 3-4 minutes until the peas are cooked and the halloumi is warm. Taste and adjust seasoning.

Serving Suggestions

This versatile curry pairs beautifully with several sides. For a classic experience, serve it over fluffy basmati rice or with warm naan bread to soak up the sauce. A cooling side like a simple cucumber raita or a crisp green salad helps balance the spices. For a low-carb option, try it with cauliflower rice. Garnish generously with fresh coriander (cilantro) and a squeeze of lime juice for brightness.

How-to Summary

This one-pot curry is a streamlined process: pan-fry halloumi and set aside. In the same pot, sauté onion, ginger, garlic, and sweet potato. Toast the spices, then add tomatoes, coconut milk, and water to simmer until the potato is tender. Finish by stirring in peas and the fried halloumi to warm through. Serve with rice and fresh coriander.

Frequently Asked Questions

Can I use paneer instead of halloumi? Absolutely. Paneer is a direct substitute and does not need to be fried first—you can add it directly in the final step to warm through.

How can I make this curry less spicy? Simply omit the chili flakes. The other spices provide warmth and flavor without intense heat.

Can I add other vegetables? Yes. Spinach, bell peppers, or cauliflower are excellent additions. Add sturdy veggies with the sweet potato, and leafy greens at the end with the peas.

How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.

Is the halloumi too salty for the curry? Halloumi’s saltiness mellows beautifully in the rich, creamy sauce. Avoid adding additional salt until the final tasting stage.

Common Mistakes to Avoid

• Overcrowding the Pan When Frying Halloumi: Fry in batches if necessary to ensure each cube gets properly golden and crispy, not steamed.
• Not Toasting the Spices: Adding the spices directly to the liquid dulls their flavor. Always toast them in the oil for 30 seconds first.
• Overcooking the Halloumi at the End: Add the pre-fried halloumi at the very end just to warm it. Prolonged simmering can make it tough.
• Underseasoning: Coconut milk and tomatoes need ample seasoning. Taste and adjust salt and pepper after simmering.

Conclusion

This One-Pot Halloumi Curry is a fantastic fusion dish that delivers maximum flavor with minimal cleanup. The salty, firm halloumi pairs wonderfully with the sweet potatoes and creamy coconut sauce, creating a satisfying and unique vegetarian meal. By following the step-by-step guide and avoiding common pitfalls, you can easily master this impressive yet simple recipe. It’s a perfect way to explore new flavors and add a reliable crowd-pleaser to your weekly dinner rotation.