Recipes

Halloumi Curry Recipe


We’re serving up a spicy, indulgent-tasting winter warmer.


This halloumi curry from @niallkirkland is the perfect flavour-packed dish to combat those cold and dark evenings. You might be more used seeing everyone’s favourite squeaky cheese in a pitta or salad, but we absolutely back this fusion of cuisines. The rich curry base is silky smooth, making it the perfect pairing for crispy, spiced cubes of halloumi. Heaven.  

Ideal for switching it up from your usual takeaway order or for days where you’re trying to reduce your meat intake.  

Recipe serves 4 

  

Ingredients
For the halloumi: 

  • 1 block halloumi (cubed) 
  • ½ tsp. cumin 
  • ½ tsp. turmeric 
  • ½ tsp. coriander 
  • ½ tsp. mild chilli powder 
  • 1 tsp. coconut oil 

For the curry: 

  • 1 tsp. coconut oil 
  • 1 onion (finely chopped) 
  • 3 garlic cloves (grated) 
  • 1 thumb-sized piece of ginger (grated) 
  • 1 tin chopped tomatoes 
  • 1 tin light coconut milk 
  • 3 green cardamom pods 
  • 1 tsp. cumin 
  • 1 tsp. turmeric 
  • 1 tsp. coriander 
  • 1 tsp. garam masala 
  • Salt and pepper to taste 

Method

  1. First, add the grated garlic and ginger to a pestle & mortar, grind together to make a paste, then set aside.

  2. Heat a tablespoon of coconut oil in a large pan and add the onions. Cook on low heat for 5-7 minutes until they’re soft and showing some colour. 

  3. Whilst the onions are frying, add the cubes of halloumi to a large bowl and coat with cumin, turmeric, coriander and mild chilli powder, then set aside. 

  4. When onions are cooked, add the garlic and ginger paste, and fry for 2 minutes. Add the cardamom pods, cumin, turmeric, chilli powder, and coriander. Stir everything together before adding chopped tomatoes and a splash of water.  

  5. Bring pan to a rapid simmer and cook for 10 mins until tomatoes have broken down, creating a gravy.  

     

  6. After cooking gravy for 10 minutes, remove from heat and leave to cool for 5 minutes before transferring to a blender and blitz until smooth.  

     

  7. Transfer blended sauce back to pan and add light coconut milk, salt, garam masala and honey. Stir everything together, bring pan to a simmer and cook for 15-20 minutes until sauce thickens. 

  8. Meanwhile, heat coconut oil in a separate non-stick pan and add spiced halloumi. Fry for 5-10 minutes, until halloumi is crispy, then transfer to curry sauce. Stir everything together, continue to simmer until curry reaches desired consistency, then you’re ready to serve! 

Nutritional Facts

Amount per serving

Calories 443
Total Fat 35g
Total Carbohydrates 15.7g
Protein 15.7g

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Lauren Dawes

Lauren Dawes

Writer and expert

Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.

On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.

Find out more about Lauren’s experience here.


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