The Ultimate Halloumi Curry

This Halloumi Curry is the curry you never knew you needed. It’s quick, easy and loaded with so much flavour!

I know halloumi in a curry might seem like an odd concept, but it totally works. Typically if you were putting cheese in a curry you’d use Paneer, but it’s not easy to get your hands on in the UK. Halloumi offers a similar texture, as both cheeses have extremely high melting points, meaning they turn nice and soft but don’t crumble apart.

Making Halloumi Curry

I guess in essence I should have called this a ‘halloumi and sweet potato chickpea curry’, but that’s just too much of a darn mouthful. Plus the halloumi is the star of the show and that’s what shines through in this curry. A halloumi curry by itself is fairly lack-luster!

• Sweet Potato – This balances out the saltiness of the halloumi.
• Chickpeas – These help bulk out the curry.

Homemade Spice Mix

Whilst making your own curry spice mix might seem daunting, I promise you it’s not. Is this the most authentic curry you’ll ever make? No. But it’s outrageously delicious and all the spices used are easily accessible at all supermarkets. The main kick of spice in this curry comes from using chilli powder. I use hot chilli powder, but you can easily sub the same quantity for mild chilli powder if you want to keep the flavour but reduce the spice.

Curry Sauce

This sauce itself is made up of 3 components: tomato passata, coconut milk and chicken stock. At first it’ll seem like you’ve got too much liquid, but you need it to cook through the potato.

Process shots: fry sweet potato (photo 1), fry halloumi then fry garlic/ginger (photo 2), stir in tomato paste then fry spices (photo 3), add stock, passata, coconut milk and chickpeas (photo 4), simmer then stir in coriander/cilantro and spinach (photo 5), simmer until thickened (photo 6).

Halloumi Curry FAQ

Do I have to fry the sweet potato/halloumi?

Short answer – no. This step isn’t about cooking them, it’s more about browning them to pick up some extra flavour. So although you don’t need to in order to cook them through, I do recommend this step to add flavour.

Can I sub regular potato?

I highly recommend sweet potato, just because it balances out the salty halloumi so well. Something like butternut squash or even pumpkin would sub well!

Can I store leftovers?

Yep! Just allow to completely cool then tightly store in the fridge or freezer. Just reheat over low heat on the stove (thaw first if frozen).

Serving Halloumi Curry

I usually sprinkle over any leftover coriander/cilantro (optional) then serve up with the classic rice/naan combo. You could whip up some super easy flatbreads if you also wanted! This curry will offer 4 BIG portions.

If you’re a sucker for halloumi you’ll love my Crispy Halloumi Fries and Halloumi Sandwich!

For more similar recipes check out these beauties:

Delicious Curry Recipes

• Chicken Curry in a Hurry
• Coronation Chicken Curry
• Slow Cooker Chicken Curry
• Chicken Thai Green Curry
• Butter Chicken

Alrighty, let’s tuck into the full recipe for this halloumi curry shall we?!

How to make Halloumi Curry (Full Recipe & Video)

The Ultimate Halloumi Curry

This Halloumi Curry is the curry you never knew you needed. It's quick, easy and loaded with so much flavour!

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Servings (click & slide): 4

Course: Dinner / Main Course

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Calories per serving: 772kcal

Author: Chris Collins

Cost per serving: £4 / $5

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Equipment:

• Large Pot or Pan & Wooden Spoon
• Sharp Knife & Chopping Board
• Jug (for stock)
• Small Pot (for spice mix)
• Paper Towels (for drying halloumi)

Ingredients (check list):

Halloumi Curry

• ▢ 2x 9oz/250g blocks of Halloumi, diced into large chunks & patted dry
• ▢ 9oz / 250g Sweet Potato, peeled & diced into large chunks (weight AFTER peeled/diced)
• ▢ 1x 14oz/400g can of Chickpeas, drained
• ▢ 1x 14oz/400g can of Full Fat Coconut Milk
• ▢ 1 cup / 250g Tomato Passata (pureed/strained tomatoes in US)
• ▢ 1 cup / 250ml Chicken Stock
• ▢ 3.5oz / 100g Baby Spinach
• ▢ 2-3 tbsp finely diced Fresh Coriander/Cilantro
• ▢ 2 tbsp Tomato Paste (tomato puree in UK)
• ▢ 3 cloves of Garlic, finely diced/minced
• ▢ 2 tsp Ginger, finely diced/minced
• ▢ 1 tbsp Vegetable Oil, as needed

Spice Mix

• ▢ 1 tbsp EACH: Garam Masala, Ground Coriander
• ▢ 2 tsp EACH: Paprika, Cumin, Chilli Powder (or to spice preference - see notes)
• ▢ 1 tsp Turmeric

Instructions:

• In a small pot or bowl combine garam masala, chilli powder, paprika, cumin, ground coriander and turmeric. Place to one side.
• Heat a drizzle of oil in a large pot or pan over medium/high heat and add in sweet potato. Fry for 3-5mins, or until it starts to lightly brown. You're not looking to cook it at this point, just brown the outside.
• Add in halloumi and fry for another few mins until it picks up colour, then lower heat to medium. Make space in the centre of the pan and add in garlic & ginger. Fry for 1-2mins until very lightly brown. Incorporate everything together, then stir in tomato paste and fry for another 1-2mins. Sprinkle in spices, give it all a good stir and fry for a couple of mins to toast the spices.
• Pour in chicken stock, then add coconut milk, passata and chickpeas. Give it a good stir then keep on a simmer until the sweet potato is just about cooked through and the sauce has thickened. Add in spinach and coriander/cilantro and gently stir until the spinach wilts and the potato is fork tender.
• Serve up with rice and naan. Enjoy!

Quick 1 min demo!

Notes:

a) Speedy Option - If you're looking to save time you can skip frying the sweet potato and halloumi, and just add in with the chickpeas. Frying does enhance the flavour, so you'll miss out on that, but they'll have sufficient time to cook whilst simmering without frying. Just start from frying the garlic/ginger.

b) Spice - I use 'hot' chilli powder. 2 tsp gives a fairly good kick of spice, nothing too overpowering though. If you're concerned about spice still use 2 tsp, but switch to 'mild' chilli powder. That way you still get the same amount of flavour, just less spice.

c) Sweet Potato - This is a key ingredient because the sweetness balances out the saltiness of the halloumi. It also bulks out the curry. You could sub pumpkin or butternut squash if you wanted, just not regular potato.

d) Leftovers - This will keep fine tightly sealed in the fridge for 3-4days. You can also freeze then thaw in the fridge. Reheat on the stove over a low heat. Add a splash of stock or water to thin out if you need to.

e) Calories - makes 4 BIG portions. Calories just the curry (per portion), no sides.

Your Private Notes:

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Nutrition:

Nutrition Facts

The Ultimate Halloumi Curry

Amount Per Serving

Calories 772 Calories from Fat 494

% Daily Value*

Fat 54.86g84%

Saturated Fat 38.349g192%

Polyunsaturated Fat 2.051g

Monounsaturated Fat 9.867g

Cholesterol 99mg33%

Sodium 1015mg42%

Potassium 973mg28%

Carbohydrates 38.31g13%

Fiber 7.9g32%

Sugar 8.68g10%

Protein 36.97g74%

Vitamin A 13110IU262%

Vitamin C 17.4mg21%

Calcium 736mg74%

Iron 6.63mg37%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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