4.89 from 17 votes

Creamy Halloumi Curry

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Creamy Halloumi Curry topped with mint and lime. Delicious and super easy to make and with 6 freezable portions, it's great for meal prep. One of my all time favorite curries, give it a go!
Prep time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
£1.27
Makes: 6
mains
Indian
creamy curry, creamy halloumi, halloumi curry
Freezable

Table of Contents

 

Creamy Halloumi Curry

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4.89 from 17 votes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
£1.27
mains
Indian
creamy curry, creamy halloumi, halloumi curry
Freezable
Servings: 6
Creamy Halloumi Curry topped with mint and lime. Delicious and super easy to make and with 6 freezable portions, it's great for meal prep. One of my all time favorite curries, give it a go!

Ingredients

  • 3 onions (£0.48)
  • 500 g passata (£0.64)
  • 2 packs of halloumi (£1.49 x2)=(£2.98)
  • 150 ml single cream (£0.79)
  • 1 bunch of fresh mint (£0.49)
  • 2 limes (£0.50)
  • 150 g bag of cavolo nero (£0.65)
  • 50 g fresh ginger (£0.45)
  • 4 cloves garlic (£0.62)

Cupboard Essentials

  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 800 ml vegetable stock
  • Red pepper flakes
  • Salt

Method

Optionally serve up with any rice of your choice! Filling enough to go without though.

  • Start by dicing the onions and chopping the peeled ginger. If you haven’t got a garlic crusher you can also finely chop the garlic at this stage.
  • Add ½ tbsp of olive oil to a large saucepan on a low/medium heat. Pour in the chopped onion and ginger and sweat for around 6 minutes, until the onions go translucent (not trying to caramelise them).
  • At this point, add the spices, a pinch of salt and garlic along with a splash of water and gently fry for a further 4 minutes.
  • Now it’s time to throw in all the liquids (800ml vegetable stock & passata) and reduce to a simmer, timer set to 20 minutes.
  • Whilst the curry is simmering, fry the halloumi in a large frying pan with ½ tbsp of olive oil. Rotating after 3 minutes for each side.
  • During this time you can also de-stem the cavolo nero. If you tear either side of the stem at the bottom slightly (where the stem is the thickest) and then slide your thumb and index finger up, it’ll be de-stemmed in one suave movement. (See vid)
  • Once your timer goes off, you can add the cavalo nero, juice of half a lime and 150ml of cream. Stir to combine.
  • Pour in half the fried hallloumi, reserving the other half to place on top when you serve. Cook for a further five minutes and then you’re ready to go!

Serve up with some fresh mint (a must), some red pepper flakes and a squeeze of lime. New fave curry (I promise to not to say that for a new curry for at least 3 months).

    Nutrition

    Servings: 6 servings
    Fat: 36g
    Calories: 485kcal
    Carbohydrates: 15g
    Protein: 27g

    Leave a comment and a rating!

    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 | 5 months ago

      Love this Halloumi curry recipe5 stars

      1. Mimi Harrison | 5 months ago

        Ah amazing! So glad you enjoyed it

    3. Sharon Smith | 4 months ago

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

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