Vegetarian Halloumi Curry with Cauliflower
This rich and flavorful Vegetarian Halloumi Curry combines golden-fried halloumi with tender cauliflower in a fragrant tomato-based sauce. Perfectly spiced, creamy, and satisfying, this dish is a great meat-free alternative that’s high in protein and packed with nutrients.
Prep Time & Cooking Time
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Curry:
1 block (225g) halloumi, cut into cubes
½ head cauliflower, cut into florets
1tbsp olive oil (or coconut oil)
1 onion, finely chopped
3 cloves garlic, minced
1-inch ginger, grated
1 red chili, finely chopped (optional)
1 tsp cumin seeds
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp chili powder (adjust to taste)
1 can (400g) chopped tomatoes
1 can (400ml) coconut milk
½ cup vegetable broth (or water)
1 tsp sugar (optional, balances acidity)
Salt & pepper, to taste
Juice of ½ lemon
Fresh coriander (cilantro), for garnish
For Serving (Optional):
Cooked basmati rice or naan bread
Yogurt or coconut yogurt for extra creaminess
Instructions
Prepare the Halloumi & Cauliflower:
Heat ½ tbsp olive oil in a pan over medium heat.
Add halloumi cubes and fry until golden brown on all sides (about 3-4 minutes). Remove and set aside.
In the same pan, add another ½ tbsp oil, then add cauliflower florets. Sauté for 5 minutes until slightly golden. Remove and set aside.
Cook the Aromatics:
In the same pan, add a little more oil if needed.
Add cumin seeds, let them sizzle for 30 seconds.
Add chopped onion and sauté for 5 minutes until soft.
Stir in garlic, ginger, and chili, cooking for another minute.
Add Spices & Sauce:
Stir in turmeric, ground cumin, coriander, garam masala, and chili powder.
Cook for 30 seconds until fragrant.
Pour in chopped tomatoes, stir, and let simmer for 5 minutes.
Add coconut milk, broth, and sugar (if using). Stir well.
Simmer & Combine:
Add the sauteed cauliflower back to the pan and simmer for 10 minutes until tender.
Stir in the fried halloumi and cook for another 2 minutes.
Finish & Serve:
Squeeze in lemon juice, adjust salt & pepper.
Garnish with fresh coriander and serve hot with rice or naan.
Nutritional Information (Per Serving – Approximate)
Calories: 400 kcal
Protein: 18g
Carbohydrates: 25g
Fats: 28g
Fiber: 6g
Sugar: 8g
Sodium: 800mg (varies based on halloumi brand)
Frequently Asked Questions
1. Can I make this vegan?
Yes! Replace halloumi with tofu (pan-fried until crispy) or chickpeas for a plant-based option.
2. Can I use frozen cauliflower?
Yes, but let it thaw slightly and pat dry before adding to prevent excess water in the curry.
3. Can I store leftovers?
Yes! This curry keeps well in the fridge for up to 3 days and can be frozen for up to a month.
4. What other vegetables can I add?
Try adding bell peppers, peas, spinach, or potatoes for extra texture and nutrients.
5. Can I make this curry spicier?
Absolutely! Add more chili powder or use a hotter v
ariety of chili for an extra kick.