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Overhead shot of curry with rice, browned halloumi slices, mint and a slice lime
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4.79 from 28 votes

The Best Halloumi Curry

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 Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: mains
Cuisine: Indian
Servings: 5
Calories: 569kcal
Author: Mimi Harrison
Cost: £1.18

Ingredients

  • 1 onion, finely diced (£0.10)
  • 1 tbsp ginger, finely grated (£0.50)
  • 4 cloves of garlic, finely chopped (£0.65/3)=(£0.22)
  • 1 kg 2 packs passata (£0.40x2)=(£0.80)
  • 225 g to 450g (1 - 2 blocks) low fat halloumi, sliced into thin chunks (£2.70)
  • 350 g rice, rinsed and cooked according to packet instructions (£0.45/2)=(£0.22)
  • 150 ml single cream £0.95/2=(£0.48)
  • 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
Metric - US Standard

Instructions

  • 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!

Notes

  • Brown halloumi separately for golden-brown pieces and add to the curry when cooked so the halloumi does not go soggy!
  • Add lime juice for a flavor contrast.
  • Use low-fat coconut milk to reduce calories, and add more veggies like peppers, mange tout, or green beans.

Nutrition

Calories: 569kcal | Carbohydrates: 70g | Protein: 28g | Fat: 19g