The Ultimate Halloumi Curry

overhead shot of curry served in large white bowl with rice and naan

Print Recipe

5 from 1 vote

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

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Main Course

Cuisine: Indian

Servings:

Calories: 772kcal

Author: Chris Collins

Cost: £4 / $5

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

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!

Video

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.

Nutrition