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5 from 15 votes

Creamy Cauliflower and Halloumi Curry Recipe

This Cauliflower and Halloumi Curry is a creamy, comforting vegetarian dish made with tender cauliflower, golden halloumi, and a fragrant coconut and tomato sauce. Ready in just 45 minutes, it’s perfect for a weeknight dinners, easy meal prep, or a relaxed family curry night.
Course Main Course
Cuisine Fusion, Indian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 535kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Creamy Cauliflower and Halloumi Curry Recipe
Amount per Serving
Calories
535
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
21
g
131
%
Cholesterol
 
7
mg
2
%
Sodium
 
1449
mg
63
%
Potassium
 
950
mg
27
%
Carbohydrates
 
30
g
10
%
Fiber
 
6
g
25
%
Sugar
 
17
g
19
%
Protein
 
31
g
62
%
Vitamin A
 
547
IU
11
%
Vitamin C
 
82
mg
99
%
Calcium
 
1244
mg
124
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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