Creamy Halloumi Curry Recipe -

halloumi curry with chickpeas and rice in bowl

Creamy Halloumi Curry Recipe

This Halloumi Curry is the perfect weeknight dinner. With crispy halloumi, chickpeas and spinach in a rich and spicy sauce this vegetarian curry is going to be your new favourite curry!

Course Dinner

Cuisine Fusion

Diet Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 672kcal

Author Michelle Alston

Ingredients

1¼ tablespoons of olive oil divided into two parts of 1 tablespoon and ¼ tablespoon
1 medium brown onion chopped
3 cloves of garlic put through a garlic press or finely minced
1 thumb size piece of fresh ginger finely grated
5 tablespoon / 140g of Tikka Masala paste
1 medium green bell pepper pith and seeds removed and cut into chunks
1 400g / 14.5 oz can of plum tomatoes
1 400g / 15.5 oz can of chickpeas drained and rinsed under the tap
1 400g / 13.5 oz can of coconut milk full-fat
50 g / 1¾ cups of baby spinach
250 g block of Halloumi cheese cut into bitesize cubes
A small handful of coriander (cilantro) stems and leaves roughly chopped
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Instructions

Heat one tablespoon of olive oil in a large pan over a medium heat.
Add the chopped onion along with a pinch of salt and cook for about 10-15 minutes until the onion is soft, stir occasionally.
Next, add the garlic and ginger and cook for a minute. Once the garlic and ginger release their aromas then add the curry paste.
Stir the paste into the onions, you will need to cook this for just a minute.
Then add the chopped bell pepper and again stir that into the paste.
Now, pour the plum tomatoes into the pan. Use a wooden spoon to break them up. Add a little water to the can, give it a swirl then add that to the pan.
Once you've added the tomatoes you can now add the chickpeas to the pan.
Slowly pour the coconut milk into the pas and stir well. Reduce the heat to low-medium and let the curry simmer until it thickens. Season with salt and freshly ground black pepper.
Stir the curry often to avoid the sauce sticking to the bottom of the pan.
While the curry is simmering fry the Halloumi.
Heat ¼ tablespoon of olive oil in a nonstick pan over medium heat. Add the cubes of halloumi and cook for a couple of minutes on each side until the cheese is golden brown.
Remove the cheese from the pan and set them aside until you are ready to add them to the curry.
Once the sauce has thickened add the baby spinach and the chopped coriander. Stir those into the curry until the spinach has wilted.
Once the spinach has wilted you can add the halloumi to the curry. Cook for a minute or two until the halloumi has warmed up.
Serve immediately with rice and or naan bread.

Notes

Halloumi - I use full-fat halloumi for this recipe, you can use light or low-fat halloumi if you like.
Curry Paste - I used Tikka Masala curry paste for this recipe you can easily swap this for your favourite curry paste.
Storing/Freezing - This curry is best made and eaten fresh. However, you can store any leftovers in the fridge in an airtight container and use them within 3 days. Technically you can freeze this dish, however, please be aware that there may be a change to the texture of the cheese if you do freeze it.
Nutritional Information - all nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. The nutritional information for this recipe does not include rice or naan.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.

Nutrition