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Halloumi curry

• Helena Busiakiewicz

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 5 out of 5.3 ratingsRate

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Celebrate halloumi's salty savouriness with this creamy curry with fresh ginger, garam masala and kashmiri chilli. The homemade tarka ramps up the flavours

Gluten free

Vegetarian

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Try our halloumi curry recipe, then try our goan fish curry, halloumi toastie, halloumi skewers, halloumi pasta and air-fryer halloumi fries. Now try more halloumi recipes.

Halloumi curry recipe

Ingredients

Nutrition

• 2 tbsp vegetable oil

• 250g halloumi

  cut into large cubes

• 1 red onion

  finely chopped

• 2 large garlic cloves

  finely chopped

• 15g ginger

  peeled and finely chopped

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp kashmiri chilli powder

• 400g tin tomatoes

• 150ml double cream

• 1½ tsp garam masala

• 10g coriander

  roughly chopped

TARKA

• 3 tbsp vegetable oil

• 2 garlic cloves

  finely sliced

• thumb-sized piece ginger

  cut into matchsticks

• 1 large green chilli

  thinly sliced

• 1 tsp cumin seeds

• rice and naans

  to serve

Nutrition: per serving

• kcal563
• fat49.6g
• saturates23.7g
• carbs9.4g
• sugars7.6g
• fibre3.1g
• protein18.2g
• salt2g

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Method

• step 1

  Put a large, deep, frying pan on a medium heat. Once hot, pour in the oil and, once it is shimmering, cook the halloumi for 3-4 mins or until golden on all sides. Remove from the pan using a slotted spoon.

• step 2

  Add the onion to the pan and cook over a medium heat for 6-7 mins or until golden around the edges. Add the garlic and ginger, and cook for a further 3 mins.

• step 3

  Sprinkle in the cumin, ground coriander and chilli powder. Cook for 2 mins until very fragrant, then pour in the tomatoes plus half a tin of water. Simmer for 10-15 mins or until thickened.

• step 4

  Turn down the heat to low and add the cream and garam masala. Stir to combine, then return the halloumi to the pan. Leave on a very low heat while you make the tarka.

• step 5

  In a small frying pan, heat the oil over a medium heat. Add the garlic, ginger and chilli, plus a small pinch of salt. Cook, stirring often, until the garlic is lightly golden, then sprinkle in the cumin seeds. Pour the tarka over the curry and sprinkle with the fresh coriander. Serve with rice and naan breads, if you like.

Try more curry recipes.

Authors

Helena Busiakiewicz

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A star rating of 5 out of 5.3 ratings

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