Creamy Halloumi Curry

4.67 from 18 votes

This Halloumi Curry is so simple but seriously delicious. It's a nice change from the usual chicken curry and it can be easily adapted to use up whatever.

Prep Time4 mins

Cook Time16 mins

Total Time20 mins

Diet: Gluten Free

Allergen: Dairy

Servings: servings

Calories: 441kcal

Author: Dannii

Ingredients

110 g Halloumi cut in to chunks
1 tablespoon Oil
1 Onion small; thinly sliced
2 Garlic clove crushed
4 tablespoon Curry paste
150 ml Coconut milk
400 g Chopped tomatoes canned
2 tablespoon Tomato puree
60 g Spinach

Instructions

Add the chunks of halloumi to a dry pan and cook for 1 minute each side. Remove from pan and set aside.
Put the oil in the pan and once hot, add the onions and garlic and gently cook for 3 minutes until softened.
Add the curry paste, stir and cook for 1 minute.
Put the tinned tomatoes, coconut milk and tomato puree in the pan and mix well. Simmer for 10 minutes.
Add the spinach and mix until wilted.
Stir the cooked halloumi in.

Notes

You can use any curry paste you like. Use a korma for a mild curry, or a madras/vindaloo if you want something spicier.
You could always use a mild curry paste and then sprinkle some red chilli flakes on before serving.
Adapt this curry by using whatever vegetable you have on hand. Swap spinach for kale or chard. You could use mushrooms and aubergine too.
This curry will freeze for up to 2 months.
You can swap halloumi for paneer.
Add some extra veggie protein with a handful of lentils of a small can of chickpeas.
For an extra boost of flavour, add a spoonful of mango chutney to the curry before serving.

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