Halloumi Coconut Curry
Description:
This Halloumi Coconut Curry is a rich, creamy, and comforting vegetarian dish. Cubes of golden-fried halloumi are simmered in a fragrant coconut milk-based curry sauce with tomatoes, garlic, ginger, and warming spices. It’s perfect served with basmati rice or naan and packs both flavor and protein.⏱ Time Required:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
For the curry:
250g halloumi cheese, cubed
1 tablespoon oil (coconut or olive oil)
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1–2 tablespoons red curry paste or 1 tablespoon curry powder
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon chili flakes (optional)
1 can (400ml) coconut milk (full fat for creaminess)
1/2 cup chopped tomatoes (canned or fresh)
Salt and pepper to taste
Juice of 1/2 lime
Fresh coriander or cilantro for garnish
Optional add-ins:
1 cup spinach or kale
1/2 cup cooked chickpeas
Sliced bell peppers or zucchini for extra veg
Instructions:
Fry the Halloumi:
Heat a non-stick pan with 1 tsp oil.
Add cubed halloumi and fry on medium heat until golden on all sides (5–7 minutes). Remove and set aside.
Make the Curry Base:
In the same pan, add remaining oil and sauté onions for 4–5 minutes until soft.
Add garlic and ginger; cook for 1 minute until fragrant.
Stir in curry paste or dry spices and cook for 30 seconds.
Simmer the Sauce:
Add chopped tomatoes and stir well.
Pour in the coconut milk and mix until combined.
Simmer gently for 8–10 minutes to let the flavors meld.
Add Halloumi & Greens:
Add fried halloumi back into the pan.
Stir in any greens (spinach, kale) and simmer for another 2–3 minutes until wilted.
Squeeze in lime juice, season with salt and pepper.
Serve:
Serve hot, garnished with fresh coriander.
Best enjoyed with basmati rice, quinoa, or warm naan.
Nutritional Information (Per Serving):
(Estimated for 4 servings)
Calories: ~410 kcal
Protein: 16g
Carbohydrates: 12g
Fat: 34g
Saturated Fat: 23g
Fiber: 2g
Sugar: 5g
Sodium: 700mg
Note: Nutritional values vary based on exact ingredients/brands used.
Frequently Asked Questions:
Q1: Can I use a different cheese instead of halloumi?
A: Paneer is a good substitute, as it also holds shape while cooking. Tofu works well for a vegan option.
Q2: Can I make it vegan?
A: Yes! Swap halloumi with firm tofu and ensure your curry paste is vegan-friendly
Q3: Is this recipe spicy?
A: It has a mild to moderate spice level. You can adjust the chili flakes or use a mild curry paste to reduce heat.
Q4: Can I meal prep this curry?
A: Yes. It keeps well for 3–4 days in the fridge. Reheat gently. Note: Halloumi may become chewier over time.
Q5: What’s best to serve with it?
A: Fluffy basmati rice, brown rice, caul
iflower rice (for low-carb), or naan.