Can I make this halloumi curry in advance or freeze it?

Yes! Like many curries, the flavors develop even more when made ahead. Store it in the fridge for up to five days, then just reheat gently on the stovetop or in the microwave.

Can I freeze this halloumi curry?

Yes you can. Freeze it for up to 3 months, then just defrost it overnight in the fridge, or reheat it gently on the stovetop.

Is this halloumi curry high in protein?

Each serving contains 34g of protein, making it a wonderfully filling and satisfying vegetarian option.

Can I add extra vegetables or adjust the spice level?

For sure. Add veggies like sliced zucchini, sliced bell peppers or even frozen peas. Cook them after you've cooked the halloumi and then continue with the recipe as writeen. This is a mild curry, but you can spice it up if you like. Add extra chili powder or even fresh chili.

What's the best way to serve this halloumi curry?

I love serving it over fluffy steamed rice, or this very delicious loaded baked rice , with a pile of two-ingredient dough garlic naan or two-ingredient dough cheese naan for dipping. It's also lovely with cauliflower rice for a lower carb or keto-friendly option.

Quick One Pot Creamy Halloumi Curry

Name: Quick Creamy Halloumi Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: indian
Ingredients: 1 ½ cups long-grain rice; 3 cups water; 1 tablespoon neutral oil (sunflower, canola or vegetable); 2 packets of halloumi (about 8oz/225g each); 1 tablespoon butter; 1 onion, finely diced; ½ teaspoon salt; 4 garlic cloves, crushed; 1-inch piece of ginger, grated (or use 2 teaspoons ginger paste); 1 teaspoon mild curry powder; 1 teaspoon garam masala; 1 teaspoon Kashmiri chilli powder (or use smoked paprika); 2 cups (16oz/500g) tomato puree (tomato passata in the UK – strained tomatoes); ½ cup coconut milk; 5oz (150g) spinach leaves; A handful of cilantro leaves, to serve

Description

With crispy halloumi, a silky coconut-tomato sauce, spinach, and warming spices, this one pot, 25 minute halloumi curry turns simple ingredients into something special. Quick, creamy and perfect for busy weeknights.

Ingredients

Units Scale

For the rice -

1 1/2 cups long-grain rice
3 cups water

For the halloumi curry -

1 tablespoon neutral oil (sunflower, canola or vegetable)
2 packets of halloumi (about 8oz/225g each)
1 tablespoon butter
1 onion, finely diced
1/2 teaspoon salt
4 garlic cloves, crushed
1-inch piece of ginger, grated (or use 2 teaspoons ginger paste)
1 teaspoon mild curry powder
1 teaspoon garam masala
1 teaspoon Kashmiri chilli powder (or use smoked paprika)
2 cups (16oz/500g) tomato puree (tomato passata in the UK - strained tomatoes)
1/2 cup coconut milk
5oz (150g) spinach leaves
A handful of cilantro leaves, to serve

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Instructions

Cook the rice. Add 1 ½ cups of rice to a small pot you have a lid for (if you don’t have a lid use a plate or wooden board). Pour in 3 cups of water, then place over high heat. Once the water starts to look foamy on top, pop the lid on and turn the heat right down. Leave it there for 12 minutes, then remove it from the heat, with the lid still on, and let it sit until you’re ready to serve.
Pan-fry the halloumi. Heat 1 tablespoon of oil in a large, high-sided skillet or frying pan over medium heat. Add the cubed halloumi, and pan-fry for 2 – 3 minutes on each side, until lovely and golden. Remove from the pan and set aside.
Cook the onion. Melt 1 tablespoon of butter in the same pan, set over medium heat, then add the finely diced onion and ½ teaspoon of salt. Cook, stirring occasionally, until it softens and changes color (it’ll look more transparent). This will take about 5 minutes.
Add the spices. Once the onion is nice and soft, add the crushed garlic cloves, ginger, 1 teaspoon of garam masala, 1 teaspoon of curry powder, and 1 teaspoon of Kashmiri chilli powder (or paprika). Stir them through the onion for another minute, so the spices have a chance to bloom and become fragrant.
Build the sauce. Pour in the tomato puree (tomato passata), stir, then bring to a gentle simmer for a few minutes. Then, pour in ½ cup of coconut milk and stir it through the sauce. Simmer the sauce for five minutes, until slightly thickened.
Finish the curry. Return the cooked halloumi to the pan and stir it through the sauce. Then add all the spinach, and mix it through the curry. It will look like A LOT of spinach when you add it, but it will quickly wilt down into the sauce. Remove the curry from the heat and get ready to serve. Divide the rice between plates, then top with the curry. Finish with a scattering of cilantro and enjoy while hot.

Notes

INGREDIENT NOTES: Tomato passata is known as tomato puree in the USA – it’s very finely sieved tomatoes and can be found with the tinned tomatoes in your grocery store. It normally comes in either a jar or a carton.

SUBSTITUTIONS: You can use paneer instead of halloumi if you like. Replace the spinach with another leafy green like kale or cavolo nero, and if you can’t find tomato passata, use a can of crushed or whole plum tomatoes.

STORAGE INSTRUCTIONS: Like any curry, this one is wonderful to make ahead of time as the flavous develop even more as they sit. It will last for 5 days, stored in a container in the fridge, and you can easily reheat it in the microwave or on the stovetop. Halloumi freezes well, too, so you can freeze the curry for 3 months and then defrost it overnight in the fridge, on the counter, or heat it gently on the stovetop as it defrosts. I like to freeze it in ziplock bags for easy storage.

Prep Time: 5
Cook Time: 20
Category: fakeaways
Method: stove top
Cuisine: indian

Nutrition

Serving Size: 350g
Calories: 500
Sugar: 8g
Sodium: 950mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 34g
Cholesterol: 55mg