Butter Halloumi Curry
A creamy twist on a classic! Butter Halloumi Curry replaces chicken with halloumi, a Cypriot cheese known for its saltiness and grillable texture. Inspired by Indian flavors, this recipe combines a butter masala sauce with golden-fried halloumi for a quick, delicious vegetarian dish that’s ready in under 30 minutes. Perfect for weeknights and endlessly adaptable—add spinach, chickpeas, or roasted veggies to make it your own!
250g (8.8oz) halloumi, sliced
2 garlic cloves, minced
1 tsp ginger, minced
2 whole cloves
1 cardamom pod, seeds only
1 tsp each: ground coriander, turmeric, garam masala, chili powder
240ml (1 cup) tomato passata
3 tbsp tomato paste
1 tbsp fresh lemon juice
80ml (⅓ cup) cream
30g (2 tbsp) butter
Directions:
1. Fry garlic, ginger, cardamom, and cloves in melted butter.
2. Add spices, cook until fragrant. Mix in tomato paste.
3. Add passata and lemon juice; simmer on low.
4. Pan-fry halloumi until golden.
5. Stir cream and butter into sauce, then mix in halloumi.
6. Serve over rice.
Prep Time: 25 mins
Kcal: 347 per serving