4.85 from 20 votes

The Best Halloumi Curry

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This creamy halloumi curry is one of my best/ most popular recipes on my website. Made in under 30 minutes & packed with vegetarian flavour.
Prep time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
£1.47
Makes: 6
mains
Indian
creamy curry, creamy halloumi, halloumi curry
Freezable

Table of Contents

  1. Why this recipe is the best
  2. Ingredients
  3. How to make this creamy halloumi curry
  4. FAQ
  5. Storage/reheat

Why this recipe is the best

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. 

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. 

Other meals with halloumi that you should try after this one:

Halloumi Pasta

Halloumi Tray Bake with Roasted Vegetables

Sweet Chilli Halloumi Wrap

Overhead shot of halloumi curry

Ingredients

ONION

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. 

Ginger

The ginger adds a zingy undertone to this vegetarian curry that is so welcome. Ginger and halloumi might seem like an odd combo, but trust me on this one, they’re a unique match made in heaven.  

Garlic

Just like the onion, all curries must start with garlic in the foundation of the recipe. Feel free to up the quantity of garlic/ reduce depending on preference. 

Passata

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. 

Rice

Serve with your fave rice of choice. I went with simple basmati. 

Single cream

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. 

Cavolo nero

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). 

Lime

Adds an acidic hit that balances all of the other flavours in the dish. 

Fresh mint 

I love mint with this recipe but feel free to use coriander, dill, Thai basil or your fave herb!

Halloumi Curry. - Ingredients shot

How to make this creamy halloumi curry

To a deep/ large non-stick pan, add half of the oil and fry the halloumi on a medium heat until golden and crispy, for approx 2 minutes on each side. Set the halloumi aside.

Halloumi before and after frying

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.  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.

Onions in pan with and without spices
Pour the passata into the pan, as well as the stock. Cook for 10 minutes uncovered on a medium/low heat.

Passata added to the pan

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. Reduce the heat and stir the cream and lime juice into the pan. Taste to see if any salt is needed.

Cavolo nero added to the pan

Now your halloumi curry is ready to serve with the extra halloumi and lime wedges!

Halloumi curry ready to serve

Serve with a portion of rice, some crispy reserved halloumi and fresh mint to top. If you love a bit of heat add chilli flakes or red pepper flakes. Enjoy!

Halloumi curry served with rice and a wedge of lime

FAQ

Is this recipe spicy?

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 3. 

Can I make this recipe vegan?
Yes! Use a vegan halloumi substitute and replace the cream with coconut milk. 

Is this recipe healthy? 

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! 

Close up shot of halloumi curry on plate

Storage/reheat

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. 

Other easy vegetarian curry recipes..

Vegan Cashew Curry

Grilled Aubergine Curry

Easy Red Lentil Dahl with Coconut Milk

Close up of Halloumi Curry

 

The Best Halloumi Curry

Print Pin It
4.85 from 20 votes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
£1.47
mains
Indian
creamy curry, creamy halloumi, halloumi curry
Freezable
Servings: 6
This creamy halloumi curry is one of my best/ most popular recipes on my website. Made in under 30 minutes & packed with vegetarian flavour.

Ingredients

  • 1 onion, finely diced (£0.20)
  • 1 tbsp ginger, finely grated (£0.45)
  • 4 cloves garlic, minced (£0.39)
  • 1 kg (2 packs) passata (£0.40x2)=(£0.80)
  • 450 g (2 packs) low fat halloumi, sliced into thin chunks (£2.00 x2)=(£4.00)
  • 350 g rice, rinsed and cooked according to packet instructions (£0.75)
  • 150 ml single cream (£1.10/2)=(£0.55)
  • 150 g bag of cavolo nero, stems removed and torn into small pieces (£1.00)
  • ½ lime, juiced + remaining wedges to serve ( (£0.18)
  • 1 bunch of fresh mint £0.50

CUPBOARD ESSENTIALS

  • 1 tbsp rapeseed oil
  • 1 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 400 ml vegetable stock
  • Red pepper flakes/ Chilli flakes to serve
  • Salt

Method

  • To a deep/ large non-stick pan, add half of the oil and fry the halloumi on a medium heat until golden and crispy, for approx 2 minutes on each side. Set the halloumi aside.
  • 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.
  • 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.
  • Pour the passata into the pan, as well as the stock. Cook for 10 minutes uncovered on a medium/low heat.
  • 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.
  • Reduce the heat and stir the cream and lime juice into the pan. Taste to see if any salt is needed. Serve with a portion of rice, some crispy reserved halloumi and fresh mint to top. If you love a bit of heat add chilli flakes or red pepper flakes. Enjoy!

Nutrition

Servings: 6 servings
Fat: 19g
Calories: 569kcal
Carbohydrates: 70g
Protein: 28g

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Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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Comments

  1. I was sceptical when I saw this recipe combination. How could halloumi work with the standard curry ingredients and curry sauce? I love halloumi so thought I would give it a try and was so surprised how delicious this curry tasted. The garlic, ginger, onion and spices together with the stock to make the best curry sauce and combined with the halloumi, made the perfect family dinner.5 stars

  2. Matt Harrison | 9 months ago

    Love this Halloumi curry recipe5 stars

    1. Mimi Harrison | 9 months ago

      Ah amazing! So glad you enjoyed it

  3. Sharon Smith | 8 months ago

    Halloumi is a favourite so creamy curry version is win/win!

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