Description
The Ultimate Halloumi Curry
Craving a new twist on comfort food? This halloumi curry brings together the savory, salty flavors of halloumi cheese with sweet potatoes and chickpeas, all wrapped up in a rich and creamy sauce. Halloumi’s high melting point makes it perfect for soaking up all those warm curry spices without losing its structure. It’s a quick and delicious way to get that homemade curry fix, perfect for cozy dinners when you need something comforting and flavorful.
2x 250g Halloumi, diced
250g Sweet Potato, diced
400g Chickpeas, drained
400g Coconut Milk
250g Tomato Passata
250ml Chicken Stock
100g Baby Spinach
3 cloves Garlic, minced
2 tsp Ginger, minced
1 tbsp Vegetable Oil
Spices: Garam Masala, Coriander, Paprika, Cumin, Chili Powder, Turmeric
Directions:
1. Fry sweet potato until lightly browned.
2. Add halloumi, then garlic & ginger.
3. Stir in tomato paste, spices, and add remaining ingredients.
4. Simmer until thickened.
Prep Time: 10 min
Kcal: 772/serving
Step-by-Step Guide
1. Prepare Ingredients: Dice the halloumi and sweet potato into 2cm cubes. Mince the garlic and ginger. Drain the chickpeas.
2. Brown the Sweet Potato: Heat the vegetable oil in a large, deep pan or Dutch oven over medium-high heat. Add the diced sweet potato and fry for 5-7 minutes, turning occasionally, until lightly browned on all sides.
3. Cook Halloumi & Aromatics: Add the diced halloumi to the pan and cook for 2-3 minutes until it begins to brown. Then, add the minced garlic and ginger, stirring for 1 minute until fragrant.
4. Build the Sauce: Stir in the tomato passata and all the spices (garam masala, coriander, paprika, cumin, chili powder, turmeric), coating everything evenly. Pour in the coconut milk and chicken stock. Add the drained chickpeas. Stir well to combine.
5. Simmer: Bring the curry to a gentle simmer. Reduce the heat to medium-low, cover, and let it cook for 15-20 minutes, stirring occasionally, until the sweet potato is tender and the sauce has thickened.
6. Finish with Spinach: Stir in the baby spinach and cook for a final 2-3 minutes, just until wilted. Taste and adjust seasoning if needed.
Serving Suggestions
Serve this hearty curry hot over a bed of fluffy basmati rice or with warm naan bread to soak up the creamy sauce. For a lighter option, try it with quinoa or cauliflower rice. A side of cooling cucumber raita or a simple green salad helps balance the rich, spiced flavors. Garnish with fresh cilantro and a squeeze of lime juice for a bright finish.
How-to Summary
This Halloumi Curry is a simple one-pan meal. Brown sweet potato and halloumi, then sauté garlic and ginger. Add tomato passata, spices, coconut milk, stock, and chickpeas. Simmer until thickened, then stir in spinach just before serving.
Frequently Asked Questions
Can I make this curry ahead of time? Yes, it reheats very well. The flavors often deepen overnight. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce is too thick.
Is there a vegetarian alternative to chicken stock? Absolutely. Use a high-quality vegetable stock to make this dish fully vegetarian. The coconut milk provides plenty of richness.
My halloumi turned rubbery. What happened? Halloumi can become tough if overcooked at too high a heat. Brown it quickly in step 3, just until golden, then let it finish cooking gently in the simmering sauce.
Can I use a different protein? While halloumi is the star, you can add or substitute with pan-fried tofu or chick’n pieces. For a non-vegetarian version, cooked chicken breast works well.
How can I adjust the spice level? Control the heat by modifying the amount of chili powder. Start with 1/2 teaspoon for mild heat, or add a finely chopped fresh chili with the garlic for more kick.
Common Mistakes to Avoid
- Overcrowding the pan when browning the sweet potato and halloumi. Cook in batches if necessary to get a proper sear, not steam.
- Adding the spinach too early. Stir it in at the very end so it wilts but doesn’t become slimy.
- Not tasting for seasoning before serving. Halloumi is salty, but you may still need a pinch of salt or extra spice after simmering.
- Using low-fat coconut milk, which can make the sauce thin and less creamy. Full-fat coconut milk is essential for the right texture.
Conclusion
This Halloumi Curry is a fantastic fusion of textures and flavors, proving that halloumi is far more than just a grilling cheese. It’s a satisfying, one-pan wonder that comes together quickly for a comforting weeknight dinner yet feels special enough for guests. By following the detailed steps and avoiding common pitfalls, you’ll create a reliably delicious dish that’s sure to become a new favorite in your recipe rotation.