Halloumi Curry

Why I Adore Halloumi Curry

Halloumi curry prepared with coconut milk is incredibly delicious. It’s among my favorite meat-free dinners. I adore it because:

• It’s remarkably simple to prepare.
• The flavor is so delightful!
• Cauliflower and halloumi curry only requires 30 minutes to simmer – perfect for hectic weeknights.
• Halloumi cheese curry combines two of my beloved ingredients.
• This straightforward curry is packed with nutrients and abundant in vitamin C.
• It’s an excellent Vegetarian curry, ideal for meatless Mondays.

Ingredients For Halloumi Curry

When I prepare my halloumi, sweet potato, and cauliflower curry, I utilize:

Ghee – Butter or olive oil is acceptable, however, ghee is exceptional. If you make a lot of curry at home, I suggest investing in it.

Red Onion

Garlic Puree

Ginger Puree – I prefer using purees for convenience, but you can opt for fresh if that’s your choice.

Halloumi

Sweet Potato

Cauliflower – I’ve indicated a medium cauliflower and 500g sweet potatoes. You can adjust this ratio.

Garam Masala – If you lack this, swap it for a mild curry powder.

Paprika

Chilli Powder – The chilli powder I utilize is rather spicy. If yours is milder, your curry will be mild as well.

Cumin

Coriander

Turmeric

Black Pepper

Coconut Milk – Reduced fat will curdle, so ensure to use full-fat coconut milk for a creamy halloumi curry.

Chopped Tomatoes

Vegetable Stock

Tomato Puree

This appears to have numerous ingredients, but if you blend the seasonings and combine them all at once as you would with a curry paste, it’s not overwhelming.

You Will Also Require

I utilize:

• Cutting board
• Sharp blade
• Dutch Oven – a large frying pan can work too.
• Spatula
• Small bowl and spoon for mixing the spices

And I believe that’s all. It’s a single-pot halloumi curry, so you don’t need much equipment.

How to Prepare Halloumi and Sweet Potato Curry – Step-by-Step Directions

Comprehensive, easy-to-follow directions and measurements are provided in the recipe card at the bottom of this article.

Step One

Combine the spices and black pepper and set aside. You don’t necessarily have to do this, but it’s simple to measure them at the beginning and then just add them together instead of measuring each one separately as you incorporate them.

You will be adding the spices to the dry vegetables before introducing the liquid, so it’s best to act relatively promptly.

Step Two

Melt the ghee on the stovetop in a large, non-stick, flameproof pan or dish over moderate heat.

Step Three

Introduce the onion and sauté for 5 minutes, stirring frequently. The fragrance of onions cooking in ghee is absolutely delightful.

Step Four

Incorporate the garlic and ginger.

Step Five

Include the halloumi. You can brown it slightly first for color, but honestly, once it’s all in curry sauce, you can’t really differentiate!

Some folks prefer to soak the halloumi first to lessen the saltiness and to create a sweeter flavor and softer texture. I skip this. I enjoy it just the way it is!

Step Six

Add the sweet potato.

Step Seven

Cook for 5 minutes, stirring frequently until the potato is appropriately coated in ghee or oil.

Step Eight

Introduce the cauliflower. The florets shouldn’t be too small, or they’ll cook down to mush. But they also shouldn’t be so large that you require a knife to eat them either. Perfect bites!

Step Nine

Mix in the spices until everything is evenly coated.

Step Ten

Pour in the coconut milk, diced tomatoes, and stock.

Step Eleven

Add the tomato puree and mix thoroughly.

Step Twelve

Bring it to a boil and then lower the heat to a gentle simmer.

Step Thirteen

Simmer for 30 minutes, stirring now and then.

Step Fourteen

Once the potatoes and cauliflower are tender, serve straight from the dish alongside rice or bread.

They should be soft enough after 30 minutes, but this is somewhat a matter of preference. Cook a bit longer if you wish.

Variations

The main aspect I would modify is the heat level. This will differ depending on how spicy your chili powder is and how much you choose to use.

Omit the Cauliflower

Halloumi and sweet potato curry is perfectly fine without the cauliflower.

Omit the Sweet Potato

Halloumi and cauliflower curry is perfectly fine absent the sweet potato.

Incorporate Spinach

If you desire extra veggies or a substitute, spinach is an excellent addition. Include it during the last 10 minutes, just to let it wilt.

Add Chickpeas

Halloumi and chickpea curry is another great choice if you want to replace either the cauliflower or sweet potato. Add a can of drained chickpeas prior to adding the liquid.