Halloumi Curry

It’s ridiculously creamy and we've fried the halloumi in spices until crispy then added to the curry sauce and simmered until soft. Unreal.

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Cook: 30 MINS


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Add grated garlic and ginger to a pestle and mortar and grind together to make a pasta, then set aside.
Heat tbsp of coconut oil in a large pan and add onions. Cook on low heat for 5-7 mins until onions are soft and showing some colour.
Whilst onions are frying, in a large bowl, coat halloumi with cumin, turmeric, coriander and mild chilli powder, the set aside.
When onions are cooked, add garlic and ginger paste, fry for 2 mins, before adding cardamom pods, cumin, turmeric, chilli powder and coriander. Stir everything together before adding chopped tomatoes and a splash of water. Bring pan to a rapid simmer and cook for 10 mins until tomatoes have broken down, creating a gravy.
After cooking gravy for 10 mins, remove from heat, leave to cool for 5 mins, then transfer to a blender and blitz until smooth. Transfer blended sauce back to pan and add light coconut milk, salt, garam masala and honey. Stir everything together, bring pan to a simmer and cook for 15-30 mins until sauce thickens.
Meanwhile, heat coconut oil in a separate non-stick pan and add spiced halloumi. Fry for 5-10 mins, until halloumi is crispy, then transfer to curry sauce. Stir everything together, continue to simmer until curry reaches desired consistency, then you’re ready to serve.

Nutritional Info

Per serving with one flatbread: 

Cals – 458 

Carbs – 27g 

Protein – 15g 

Fat – 31g 


Serves 4

For the halloumi:

  • 1 block of Halloumi - diced.
  • 1/2 tsp of cumin.
  • 1/2 tsp of turmeric.
  • 1/2 tsp of coriander.
  • 1/2 tsp of mild chilli powder.
  • Tbsp of coconut oil.

For the curry:

  • Tbsp of coconut oil.
  • 1 onion - finely chopped.
  • 3 cloves of garlic - grated.
  • Thumb sized cube of ginger - grated.
  • Tin of chopped tomatoes.
  • Tin of light coconut milk.
  • 3 green cardamom pods.
  • Tsp of cumin.
  • Tsp of turmeric.
  • Tsp of chilli powder.
  • Tsp of coriander.
  • Tsp of garam masala.
  • Salt and pepper, to taste.

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