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4.67
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18
votes
Creamy Halloumi Curry
This Halloumi Curry is so simple but seriously delicious. It's a nice change from the usual chicken curry and it can be easily adapted to use up whatever.
Prep Time
4
minutes
mins
Cook Time
16
minutes
mins
Total Time
20
minutes
mins
Diet:
Gluten Free
Allergen:
Dairy
Servings:
2
servings
Calories:
441
kcal
Author:
Dannii Martin
Ingredients
110
g
Halloumi
cut in to chunks
1
tablespoon
Oil
1
Onion
small; thinly sliced
2
Garlic clove
crushed
4
tablespoon
Curry paste
150
ml
Coconut milk
400
g
Chopped tomatoes
canned
2
tablespoon
Tomato puree
60
g
Spinach
UK Metric Measures
-
US Customary Measures
Instructions
Add the chunks of
110 g Halloumi
to a dry pan and cook for 1 minute each side. Remove from pan and set aside.
Put
1 tablespoon Oil
in the pan and once hot, add
1 Onion
and
2 Garlic clove
and gently cook for 3 minutes until softened.
Add
4 tablespoon Curry paste
, stir and cook for 1 minute.
Put
400 g Chopped tomatoes
,
150 ml Coconut milk
and
2 tablespoon Tomato puree
in the pan and mix well. Simmer for 10 minutes.
Add
60 g Spinach
and mix until wilted.
Stir the cooked halloumi in.
Notes
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.
For an extra boost of flavour, add a spoonful of mango chutney to the curry before serving.
Nutrition
Serving:
1
portion
|
Calories:
441
kcal
|
Carbohydrates:
22
g
|
Protein:
18
g
|
Fat:
39
g
|
Saturated Fat:
25
g
|
Sodium:
987
mg
|
Potassium:
859
mg
|
Fiber:
5
g
|
Sugar:
10
g
|
Vitamin A:
7854
IU
|
Vitamin C:
37
mg
|
Calcium:
715
mg
|
Iron:
6
mg