Creamy Halloumi Curry
This creamy halloumi curry is a fusion-style twist on a traditional Indian dish. Halloumi, a firm and slightly salty cheese, is fried and then incorporated into a fragrant curry sauce made with a variety of spices. The curry is made even more delicious with the addition of cauliflower and a touch of yogurt and mango chutney. It’s an easy, 45-minute meal that’s perfect for both weeknight dinners and relaxed weekend feasts.
450 g Halloumi, cubed
1 tablespoon Olive Oil
1 Onion, sliced
2 Garlic Cloves, chopped
3 cm Fresh Ginger, peeled and chopped
2 Cloves
1 Cardamom pod
2 teaspoons Ground Coriander
2 teaspoons Turmeric
½ teaspoon Chilli Powder (optional)
2 teaspoons Garam Masala
2 teaspoons Medium Curry Powder
1 Small Cauliflower, broken into florets
300 ml Passata
2 tablespoons Tomato Puree
1 teaspoon Sugar
200 ml Natural Yogurt
2 tablespoons Mango Chutney
1 tablespoon Coriander, chopped
Directions:
1. Fry the halloumi cubes in a pan until golden. Set aside.
2. In the same pan, fry the onion, garlic, and ginger until soft.
3. Add the spices and cook for 1–2 minutes.
4. Add cauliflower florets and cook for 5 minutes.
5. Stir in passata, tomato puree, and sugar. Simmer until cauliflower is tender.
6. Stir in yogurt and mango chutney, then add halloumi back into the pan.
7. Garnish with coriander before serving.
Prep Time: 45 minutes
Kcal: 535 per serving