Creamy Halloumi Curry
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.
Servings: 2 servings
Calories: 441kcal
Ingredients
- 110 g halloumi cut in to chunks
- 1 tablespoon oil
- 1 small onion thinly sliced
- 2 garlic cloves 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.
Video
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.
Nutrition
Serving: 1portion | Calories: 441kcal | Carbohydrates: 22g | Protein: 18g | Fat: 39g | Saturated Fat: 25g | Sodium: 987mg | Potassium: 859mg | Fiber: 5g | Sugar: 10g | Vitamin A: 7854IU | Vitamin C: 37mg | Calcium: 715mg | Iron: 6mg