A fusion style twist on a classic Indian curry. Halloumi is fried and mixed into a creamy and fragrant curry sauce, for a delicious Halloumi curry EVERYONE will love!
We try and aim for at least 2 or 3 meat-free meals a week in the Effortless Foodie house. The kids are getting older now, so it’s a great way of introducing new flavours and cuisines, with the added benefit of being super healthy.
This creamy halloumi curry is quick and easy to make, but feels quite decadent too, so it’s perfect for both easy weeknight dinners and more relaxed weekend feasts.
What is halloumi?
Halloumi is a salty, semi hard, unripened cheese from Cyprus, which can be made from cow, goat or sheep milk.
The great thing about halloumi cheese, is that it has a high melting point, making it a great choice for grilling or frying.
It’s one of my favourite cheeses….and I’m the ultimate cheese fiend!
I usually add cauliflower to my creamy halloumi curry (as I have done here), but there are plenty of other options for adding colour and texture to the dish;
- Substitute the cauliflower for sweet potato cubes or butternut squash.
- Add a handful of baby spinach at the end of cooking. It will wilt in the residual heat of the dish.
- If you’re catering for fussy vegetable phobic kids, you can’t go wrong with a handful of frozen peas and green beans.
🍴 Serving suggestions
If I’m making this for a quick weeknight meal, I usually just serve it with some plain basmati rice. In fact, if I’m really pushed for time, I have been known to heat up a couple of packets of micro-rice!
We quite often eat this curry on a Friday evening, when things are less rushed and way more relaxed. That’s when I pull out all the stops and serve the halloumi curry with homemade naan breads, homemade pilau rice, mild chicken curry for the kids, vegan chickpea and spinach curry as well as mango chutney and raita.
The creamy curry will keep for up to 3 days in the fridge. The benefit of curries, is that they can also be frozen. So, why not make a double batch, and stash some away in your freezer, ready to pull out for a quick and easy weeknight meal?
Is it healthy?
Yes, this version is super healthy! It uses natural yogurt rather than double cream, to give the curry it’s creaminess.
I usually use whole milk natural yogurt, rather than fat free or low fat varieties.
This recipe is so easy to make and you can have it on the table in about 45 minutes. If you decide not to use cauliflower, and perhaps just chuck in some spinach and peas, it would take less than 30 minutes!
- 2 blocks of Halloumi, cubed
- Ground Coriander
- Garam Masala
- Chilli Powder
- Medium Curry powder
- Tomato puree
- Natural Yogurt
- Mango Chutney
A large shallow casserole or frying pan, as well as a sharp knife and chopping board, is all you need to make this delicious curry.
- Fry the halloumi until brown and golden. Set aside
- Fry the onion, garlic and ginger until soft.
- Add the spices.
- Fry the cauliflower for a few minutes.
- Add the passata, tomato puree and sugar.
- Bring to a simmer and cook until the cauliflower is cooked.
- Stir through the yogurt and mango chutney, before adding the halloumi back into the pan to warm through.
- Serve with fresh coriander, rice and naan breads.
Some more yummy recipes using Halloumi;
Creamy Halloumi Curry
- 450 g Halloumi cubed
- 1 tbsp Olive Oil
- 1 Onion sliced
- 2 Garlic Cloves chopped
- 3 cm Fresh Ginger peeled and chopped finely
- 2 Cloves
- 1 Cardomom pod
- 2 tsp Ground Coriander
- 2 tsp Turmeric
- ½ tsp Chilli Powder optional
- 2 tsp Garam Masala
- 2 tsp Medium Curry Powder
- 1 Small Cauliflower broken into florets
- 300 ml Passata
- 2 tbsp Tomato Puree
- 1 tsp Sugar
- 200 ml Natural Yogurt
- 2 tbsp Mango Chutney
- 1 tbsp Coriander chopped
- In a large casserole or frying pan, fry the halloumi until golden. Spoon onto a plate and set aside.
- Heat the oil in the same pan and gently fry the onions, garlic and ginger until soft.
- Add the spices and fry for a minute or two.
- Place the cauliflower florets in the pan and fry for 5 minutes.
- Add the passata, tomato puree and sugar and give it a stir. Simmer until the cauliflower is cooked.
- Stir in the yogurt and mango chutney, before adding the halloumi back into the pan to warm through. Scatter over fresh coriander before serving.
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Another yummy dinner recipe to try!
My Chorizo Mac and Cheese is another delicious and easy dinner, that your family will LOVE! It can also be frozen, so it’s a great make ahead meal.
I’m linking this recipe up to #CookBlogShare, which this week is hosted by Curly’s Cooking.