I first published this halloumi curry recipe in November 2020 and it has been one of my most popular recipes ever since. Now I have refined the recipe further and think you’ll enjoy it even more.
Table of Contents
There are a few reasons why I think this recipe is so popular:
Halloumi – Apparently this is everyone’s favourite cheese and I can see why. The salty, tangy cheese is the perfect addition to our curry, mimicking paneer in a way whilst, in my opinion, being even more flavourful.
Vegetarian goodness- Vegetarian curry recipes are great when trying to achieve a lot of flavour without meat. This recipe is no exception – it’s one of my favourite curry recipes including the meat recipes.
Made in under 30 minutes- This healthy halloumi curry is whipped up in under 30 minutes, making 6 portions. It’s therefore ideal for a weeknight dinner, meal prep, or wowing a dinner party without breaking your back.
Inclusive spice level– It’s an extremely mild curry, whilst still being super flavourful. You can customise the heat level by adding fresh chillies or chilli flakes at the end, making it suitable for all.
I use white onion for this recipe as it is my favourite to have as a foundation of any curry. You could use shallots for a sweeter flavour or red onion if you don’t have any white onion on hand.
I opted for passata over canned tomatoes for this recipe, as I think you achieve the best consistency over a short period of time. Plum tomatoes/ chopped tomatoes would also work but I recommend adding another 10 minutes onto the simmer time to ensure that the tomatoes break down enough.
Low Fat Halloumi
I feel like the difference flavour/texture wise with low fat halloumi is so similar to full fat that by making this switch, we can have a decent portion of halloumi for each serving without the calories being too high. A win win.
Serve with your fave rice of choice. I went with simple basmati and brown rice would work well and add more fibre and texture.
A little splash of cream to this halloumi curry balances the tomato flavours so nicely. The outcome is such a comforting meal, without being too heavy.
You can use spinach and kale interchangeably here, but I do love the texture of cavolo nero (and obviously the crazy amount of nutrients it provides).
See the recipe card for full information on ingredients and quantities.
3. Add the remaining oil into the pan along with the onion. Gently fry, seasoning with a pinch of salt, for around 4 minutes, or until softened (Image 3).
4. Next, add the garlic, spices (curry powder, garam masala and turmeric) into the pan along with the ginger. Fry for two minutes to bloom the spices (Image 4).
5. Pour the passata into the pan, as well as the stock. Cook for 10 minutes uncovered on a medium/low heat (Image 5).
6. After this time, add the cavolo nero and half of the halloumi into the pan. Stir to combine and pop the lid on. Cook for a further 5 minutes (Image 6).
7. Reduce the heat and stir the cream and lime juice into the pan. Taste to see if any salt is needed (Image 7).
8. Now your halloumi curry is ready to serve. Add the golden browned halloumi slices and the lime wedges! (Image 8).
Make sure you brown the halloumi separately, so each piece is golden browned for the curry topping. Add at the end as you don’t want the halloumi to become soggy!
Add some lime juice to the curry for a lovely contrast in flavour.
If you want to reduce the calories, add low fat coconut milk instead of cream.
If you want to add more vegetables, I just added the cavolo nero but mixed peppers, mange tout, or some green beans.
Can I reheat this recipe?
Yes, I love it as a meal prep recipe! Like many tomato based dishes, I feel like the flavours actually get better over time in the fridge. Store in the fridge for up to five days.
One thing to note is that with the halloumi that is reserved for topping, I would just add that straight into the rest of the curry before reheating as we don’t want it to dry out in the fridge.
To reheat, add a serving of rice and curry into the bowl. Pop in the microwave for 2-2.5 minutes, or until piping hot. Serve with fresh mint and an extra squeeze of lime juice. (and optional chilli flakes).
Can I freeze this recipe?
Yes, for up to 3 months. Just like with reheating, add the halloumi reserved for topping into the meal prep containers (within the curry) to prevent it from drying out.
No this recipe isn’t spicy. I use a mild curry powder and due to the creaminess of the sauce, the vegetarian curry is very mild. If you want to increase the spice level, use a hot curry powder and add 1 tsp of chilli flakes in step 4.
Yes! Use a vegan halloumi substitute and replace the cream with coconut milk.
I use low fat halloumi, add greens for nutrients and use whole ingredients. To me, this is the definition of a healthy meal, as it’s well balanced and not too calorific. Definitely one to include in your weekly rotation!
If you tried this Halloumi Curry recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x