Halloumi Curry

This Halloumi Curry is so simple, with minimal ingredients, but seriously delicious. It makes a nice change from the usual chicken curry and it can be easily adapted to use up whatever. If you have never tried halloumi in a curry, then get ready to have your mind blown!

We love a homemade curry, and this halloumi version is very much a favourite of ours. Chunks of the delicious squeaky cheese in a rich, creamy and slightly spicy sauce with some spinach for a bit of a greens boost. Ready in under 20 minutes, this is simple comfort food at its finest.

Jump to:

• Why should you try it?
• Step by step
• What is halloumi?
• What curry paste to use
• Can you use other cheese?
• What to serve this with
• What vegetables to add
• Other additions
• FAQs
• Extra tips
• More curry recipes
• Recipe card

Why should you try it?

Step by step

One: Add the chunks of halloumi to a dry pan and cook for 1 minute each side. Remove from pan and set aside.

Two: Put the oil in the pan and once hot, add the onions and garlic and gently cook for 3 minutes until softened.

Three: Add the curry paste, stir and cook for 1 minute.

Four: Put the tinned tomatoes, coconut milk and tomato puree in the pan and mix well. Simmer for 10 minutes.

Five: Add the spinach and mix until wilted.

Six: Stir the cooked halloumi in.

What is halloumi?

If you haven’t had halloumi before, then you are seriously missing out. But this recipe is a great place to start. You are in for a treat!

The semi-hard cheese originated from Cyprus and although it doesn’t taste like much straight from the packet (that's a waste in my opinion), it tastes amazing once cooked and has a whole different texture.

It can be made from cow, sheep or goat’s cheese, and has quite a salty flavour – which is what we love about it. Because of its high melting point, it’s great for grilling and frying and it keeps its shape meaning you get nice chunky bits in these fajitas.

What curry paste to use

We used a basic mild store bought curry paste. However, there are lots of options when it comes to curry paste. You could make it really mild by using a Korma paste, or make it spicy with a madras or vindaloo paste. Or even a Thai Curry Paste would work.

You don't even have to use a curry paste - you could just use a couple of tablespoons of curry powder or garam masala. We are big fans of using up whatever you already have on hand.

Can you use other cheese?

If you can't find halloumi, then you could use paneer instead. Paneer is a popular ingredient in vegetarian curries, and is often found in Indian and Pakistani cuisine.

What to serve this with

Curry and rice are the perfect match. You could just use plain rice, but why not make this dish a little more exciting and serve it with our Turmeric Rice. A naan bread or our Easy Homemade Flatbread Recipe also goes really well with this curry.

If you are looking for a creamy dip (a great way to cool it down if you make it too spicy), then try our Cucumber Raita.

What vegetables to add

We used spinach, as I always think that it's a great addition to a curry. However you could use other greens like cabbage, kale or swiss chard.

If leafy greens aren't your thing, then you could use chopped bell peppers, mushrooms, aubergine or courgette. Use soft veggies like these, rather than things like carrots as this is a quick cook curry. Frozen peas are another great addition.

Other additions

If you want to add some more veggie protein to this curry, then you could add a handful of red lentils at the same time as the tinned tomatoes and coconut milk, and just cook it for 10 minutes more. You may need to add a bit of water too.

You could also add a small can of chickpeas.

FAQs

Extra tips

• You can use any curry paste you like. Use a korma for a mild curry, or a madras/vindaloo if you want something spicier.
• You could always use a mild curry paste and then sprinkle some red chilli flakes on before serving.
• Adapt this curry by using whatever vegetable you have on hand. Swap spinach for kale or chard. You could use mushrooms and aubergine too.
• This curry will freeze for up to 2 months.
• You can swap halloumi for paneer.
• Add some extra veggie protein with a handful of lentils of a small can of chickpeas.

More curry recipes

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Recipe card