This creamy cauliflower and halloumi curry is a comforting, flavour-packed vegetarian curry that's perfect for easy weeknight dinners. Made with tender cauliflower florets, golden fried halloumi and a creamy coconut curry sauce, it's a simple one-pot meal that delivers big flavour with minimal effort.
A Quick Look At The Recipe
✅ Recipe Name: Cauliflower and Halloumi Curry
🕒 Ready In: Prep Time - 10 minutes, Cook Time - 35 minutes
👪 Serves: 4
🍽 Calories: 535 per serving
🥣 Main Ingredients: Halloumi, Cauliflower, Onion, Indian Spices, Passata, Yogurt.
📖 Dietary Info: Vegetarian, protein rich (31g per serving)
👌 Difficulty: Easy
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The combination of mildly spiced tomato and coconut sauce with salty halloumi works beautifully, while the cauliflower soaks up all the warming Indian-inspired spices.
It's hearty yet simple enough to make any night of the week, making it ideal for meal prep, batch cooking or busy evenings when you want something homemade but fuss-free.
If you love vegetarian curry recipes, there's plenty more to try on the blog. My creamy courgette curry and Quorn curry recipes are both excellent options if you're looking for a meat free meal!
Excellent recipe. Loved the idea of using Halloumi like paneer. Family loved it. I used sweet potato because it's faster (for lazy me) to prepare for cooking. Will try with cauliflower next time. Thankyou for sharing. ⭐️⭐️⭐️⭐️⭐️
- Anne
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✔️ Why should you try it?
- A simple vegetarian halloumi curry, perfect for an easy meat-free meal.
- Ready in around 45 minutes, making it ideal for busy weeknights.
- Easy to adapt by adding different vegetables depending on what you have to hand.
- Can be made ahead and frozen for quick, stress-free meals.
- Simple to scale up if you're cooking for family or feeding a crowd.
🛒 Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Halloumi - A firm, salty cheese that holds its shape.
Onion - Forms the base of the curry once softened.
Garlic - Adds depth and savoury flavour to the sauce.
Ginger - Brings warmth and a gentle heat that complements the spices.
Cloves - Add a subtle, aromatic warmth to the curry.
Cardamom - Gives a lightly sweet, fragrant flavour to the sauce.
Ground coriander - Adds a mild citrus note that balances the spices.
Turmeric - Provides colour and an earthy flavour.
Garam masala - Adds warmth and complexity towards the end of cooking.
Chilli powder - Brings heat - adjust to suit your taste.
Medium curry powder - Provides a rounded, well-balanced curry flavour.
Cauliflower - Makes the curry hearty and absorbs the sauce well.
Passata - Creates a smooth, tomato-rich base for the curry. You could also use chopped tomatoes.
Tomato purée - Intensifies the tomato flavour and adds richness.
Natural yoghurt - Adds creaminess and balances the spices (swap for coconut milk or cream if preferred).
Mango chutney - Adds a touch of sweetness to round out the flavours.
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📖 Variations
This halloumi and cauliflower curry is very adaptable and easy to tailor to what you have in the kitchen.
For extra plant-based protein, try adding a can of chickpeas, or stir in a handful of spinach or peas towards the end for a boost of greens.
Sweet potato also works beautifully, either alongside the cauliflower or as a substitute, adding a slightly sweeter flavour and extra texture - a tip many readers have shared in the comments. These simple variations make it a flexible, family-friendly vegetarian curry that's perfect for one-pot meals or batch cooking.
If you're looking for a vegan version, the halloumi can be replaced with firm tofu or roasted chickpeas.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
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One: Place a large frying pan or shallow casserole over a medium heat and fry the halloumi cubes until golden all over. Remove from the pan and set aside.
Two: Add 1 tablespoon of oil to the same pan, then gently fry the onion, garlic and ginger over a medium heat until softened.
Three: Stir in the spices and cook for a minute until fragrant.
Four: Add the cauliflower florets, stirring well to coat them in the spiced onion mixture, and cook for about 5 minutes.
Five: Stir in the passata, tomato purée and sugar until well combined.
Six: Bring the curry to a gentle simmer and cook over a medium heat until the cauliflower is tender, about 10 minutes. Check with the tip of a sharp knife.
Seven: Stir through the yoghurt and mango chutney, then return the halloumi to the pan and heat through gently.
Eight: Serve topped with fresh coriander, with rice and naan bread on the side.
Top Tips
- Don't skip frying the halloumi: Browning it first gives a lovely golden crust and helps it hold its shape in the curry.
- Cut the cauliflower evenly: Similar-sized florets ensure the cauliflower cooks evenly and absorbs the flavours of the sauce.
- Adjust the spice to your taste: Start with the recommended amount of chilli powder, then add more if you like extra heat.
- Simmer gently: A gentle simmer helps the sauce thicken and the flavours meld without overcooking the cauliflower.
- Make it ahead: The curry tastes even better the next day, and it freezes well for a quick, fuss-free meal.
🍴 Serving suggestions
If I'm making this cauliflower and halloumi curry for a quick weeknight dinner, I usually keep it simple and serve it with plain, fluffy basmati rice or even easy-to-cook microwave rice for a fuss-free meal.
On a more relaxed evening, like Friday night, I like to turn it into a proper family curry spread: creamy halloumi curry served alongside homemade naan bread, fragrant pilau rice, a mild chicken curry for the kids, and a vegan chickpea and spinach curry for extra variety.
To finish, I add traditional accompaniments such as mango chutney and cooling raita, which make it feel like a takeaway at home and help balance the spices.
Store
Store - Keep leftovers in an airtight container in the fridge for 3-4 days.
Freeze - Freeze for up to 3 months; portioning into single servings works well for meal prep.
Reheat - Warm gently on the hob or in the microwave, adding a splash of water or coconut milk if the sauce has thickened.
❓ Frequently asked questions
Halloumi is a salty, semi-hard, unripened cheese from Cyprus, which can be made from cow, goat, or sheep milk. It has a high melting point, making it an ideal choice for grilling or frying.
Paneer and halloumi are quite similar in texture and can be used interchangeably in most recipes. The main difference between them is that paneer is a high acid cheese and halloumi has almost no acid in it at all. High acidity and low acidity both help prevent melting.
Yes, this curry tastes even better the next day as the flavours develop. Simply reheat gently before serving.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Halloumi turns rubbery or too chewy | Cook the halloumi in a hot pan in a single layer, then add it back to the curry at the very end just to warm through - this keeps it golden and prevents it from turning rubbery. |
| Cauliflower goes mushy | Cut the florets evenly to ensure even cooking. |
| Curry tastes too salty | Halloumi is naturally salty, so mellow the flavour by adding a little sugar, extra coconut milk, or a splash of yogurt. |
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Recipe
Creamy Cauliflower and Halloumi Curry Recipe
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Equipment
- Knife
- Wooden Spoon
- Chopping Board
Ingredients
- 450 g Halloumi cubed
- 1 tablespoon Olive Oil
- 1 Onion sliced
- 2 Garlic Cloves chopped
- 3 cm Fresh Ginger peeled and chopped finely
- 2 Cloves
- 1 Cardomom pod
- 2 teaspoon Ground Coriander
- 2 teaspoon Turmeric
- ½ teaspoon Chilli Powder optional
- 2 teaspoon Garam Masala
- 2 teaspoon Medium Curry Powder
- 1 Small Cauliflower broken into florets
- 300 ml Passata
- 2 tablespoon Tomato Puree
- 1 teaspoon Sugar
- 200 ml Natural Yogurt
- 2 tablespoon Mango Chutney
- 1 tablespoon Coriander chopped
- ¼ teaspoon Salt
Instructions
- Place a large frying pan or shallow casserole over a medium heat and fry the halloumi cubes until golden all over. Remove from the pan and set aside.450 g Halloumi
- Add 1 tablespoon of oil to the same pan, then gently fry the onion, garlic and ginger over a medium heat until softened.1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 3 cm Fresh Ginger
- Stir in the spices and cook for a minute until fragrant.2 Cloves, 1 Cardomom pod, 2 teaspoon Ground Coriander, 2 teaspoon Turmeric, ½ teaspoon Chilli Powder, 2 teaspoon Garam Masala, 2 teaspoon Medium Curry Powder
- Add the cauliflower florets, stirring well to coat them in the spiced onion mixture, and cook for about 5 minutes.1 Small Cauliflower
- Stir in the passata, tomato purée and sugar until well combined. Bring the curry to a gentle simmer and cook over a medium heat until the cauliflower is tender, about 10 minutes. Check with the tip of a sharp knife.300 ml Passata, 2 tablespoon Tomato Puree, 1 teaspoon Sugar
- Stir through the yogurt and mango chutney, then return the halloumi to the pan and heat through gently. Season with salt in feeded. Serve chopped coriander.200 ml Natural Yogurt, 2 tablespoon Mango Chutney, 1 tablespoon Coriander, ¼ teaspoon Salt
Notes
- Fry halloumi first until golden, then add back at the end to keep it firm.
- Cut cauliflower into even florets for even cooking.
- Adjust spice to taste - add more chilli if you like heat.
- You can add extra vegetables like peas, spinach, chickpeas, or sweet potato.
- Simmer gently to allow the sauce to thicken and flavours to develop.
Melissa says
This sauce looks really flavorful. Thanks for sharing this recipe!
Beth Sachs says
Thanks Melissa. It's really tasty. Mild and fragrant without being too overpowering.
Cat | Curly's Cooking says
I love halloumi and this looks like the perfect vegetarian curry. We are trying to eat less meat and this would be a fantastic option. The flavours in the sauce sound delicious. Thank you for linking to #CookBlogShare.
Beth Sachs says
Thanks Cat. Looking forward to being part of #CookBlogShare once again. I used to join in all the time with my other blog and loved the community.
Carrie Carvalho says
Love anything halloumi! I've never tried it in curry before though, so definitely giving this a go - it looks delicious.
Beth Sachs says
It's one of my favourite cheeses. I love its saltiness.
Choclette says
Am I too late for dinner? This sounds wonderful, especially with homemade naan too. Beat my Friday night egg on toast for sure.
Kat (The Baking Explorer) says
Absolutely love the sound of this!
Emmeline says
Mmm I love the combo of halloumi and curry!! It goes so well with those creamy sauces. I sometimes use it instead of paneer in Indian food - and really looking forward to trying your recipe!
Alexandra says
Wow! What a creative and delicious recipe - full of wonderful flavours.
Saif says
This looks so mouthwatering. It kinda remind me the indian curry using cottage cheese paneer. I think I will make this recipe really soon.
Lauren Vavala | Delicious Little Bites says
I always seen halloumi grilled but I LOVE the idea of using it in curry - so good!
Sue says
Wonderful! I love offering meatless meals also, and everyone loved this one. Saving this recipe to make again!
Steve Dent says
This is a great recipe. Haven’t cooked indian food for many years so decided to give it a shot. Very easy, straightforward recipe, I opted to add some sweet potatoes and prepared halloumi as directed, as for sauce, I prepared it in advance, reheated added halloumi yoghurt and chutney ans served with home made naan and basmati rice. Will definitely be cooking this again and will try other indian recipes to accompany. Highly recommended AAAAA
Anne says
Excellent recipe. Loved the idea of using Halloumi like paneer. Family loved it. I used sweet potato because it’s faster (for lazy me) to prepare for cooking. Will try with cauliflower next time. Thankyou for sharing.
Beth Sachs says
Hi Anne. So glad your family liked the recipe. Sweet potato sounds like a great addition!