The Best Halloumi Curry
A flavorful and hearty halloumi curry packed with spices, vegetables, and creamy goodness, perfect for a satisfying meal.
Ingredients
Vegetables
- 1 piece onion, finely diced
- 1 tbsp ginger, finely grated
- 4 cloves garlic, finely chopped
- 1 kg passata
- 225 grams low fat halloumi, sliced into thin chunks
- 350 grams rice, rinsed and cooked
- 150 ml single cream
- 150 grams cavolo nero, torn into small pieces
- 0.5 piece lime, juiced (remaining wedges to serve)
- 1 bunch fresh mint
CUPBOARD ESSENTIALS
- 1 tbsp rapeseed oil
- 1 tbsp curry powder
- 1 tbsp garam masala
- 1 tsp turmeric
- 400 ml vegetable stock
Red pepper flakes/ Chilli flakes to serve
- to taste Salt
Instructions
- Fry half of the halloumi in oil until golden, then set aside.
- Sauté onion in remaining oil with a pinch of salt until softened (~4 mins).
- Add garlic, ginger, and spices; cook for 2 mins to bloom flavors.
- Pour in passata and stock; simmer uncovered for 10 mins.
- Add cavolo nero and half of the halloumi; cook with lid on for 5 mins. Stir in cream and lime juice before serving.
Notes
Serve with crispy halloumi and fresh mint for added flavor.