Halloumi and Potato Curry

I’ve wanted to make a Halloumi Curry for a while. Halloumi is something that I absolutely love but don’t do enough with. I make the occasional Halloumi Burgers, but apart from that it’s usually used in a sandwich or a salad. There’s much more to halloumi than a sandwich or a salad. Made well, Halloumi and Potato Curry is the perfect family fakeaway.

Looking for a fabulous meat free takeaway? This Halloumi and Potato Curry is the perfect meat free family fakeaway

But it took me a while to get my Halloumi and Potato Curry just right. Most Halloumi Curries seem to use halloumi on its own, but I felt it needed more. First, I tried it with aubergine. I like aubergine, but it wasn’t right. It sucks up so much flavour from the curry that it becomes quite overpowering, which is bad when you want the halloumi to be the focus.

The sauce from my first attempt was also too tart. It made you make a face. To cut through the saltiness of the halloumi, I used the juice and zest of a whole lemon, and to avoid adding more salt, I simply added water, instead of a salty stock. This was a mistake. It was edible, but a sharp flavour that really wasn’t enjoyable.

So, I thought about what else I could add to halloumi, that would compliment it and create a tasty and filling curry without overpowering the flavour of the halloumi. And Halloumi and Potato Curry was born. I love potato anyway, but this just worked really well. I also added some stock and reduced the lemon which created a much lighter sauce.

Potato and Halloumi Curry with naan breads

Variations to my Halloumi and Potato Curry

If you prefer a creamier curry, cool it down and stir in a dollop of either natural yoghurt or cream, before bringing back to a simmer and stirring. Just make sure it’s cooled well, or it will curdle, and add to taste, bit at a time.

When I make a Halloumi and Potato Curry I serve with naan bread. I don’t like the idea of rice and potatoes, and it’s not that saucy, so you don’t need two sides. It’s completely up to you though.

Close up of Halloumi and Potato Curry in ovenproof dish

If you prefer more halloumi, adjust the halloumi to potato ratio to suit you. Packs of halloumi tend to be 225g, so you might need to buy two if you want more.

The Recipe

Halloumi and Potato Curry

A fantastic meat free family curry, perfect for a tasty midweek dinner.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: British
Keyword: fakeaway, halloumi
Servings: 4 People
Calories: 400kcal
Author: Donna

Ingredients

  • 2 tbsp Cooking oil
  • 225 g Halloumi Cheese
  • 300 g Baby potatoes – Sliced into large chunks
  • 6 Cloves Garlic – Crushed
  • 1 Red Onion – Diced
  • 1 Red Pepper – Diced
  • 1 tsp Ground turmeric
  • 1 tsp Cumin
  • 1 tsp Chilli Powder
  • 1 tbsp Lemon Juice
  • 500 ml Veg Stock
  • 1/2 tsp Coriander

Instructions

  • Boil the potatoes for 10 minutes until starting to soften, drain and set to one side
  • Heat 1tbsp of cooking oil in a large heatproof pan or dish
  • Add the halloumi and fry gently until lightly browned
  • Remove the halloumi from the pan and leave to one side
  • Heat the other tbsp of oil in the same pan
  • Gently fry the onion and garlic for 2 minutes
  • Add the red pepper and fry for 10 minutes until soft
  • Add the turmeric, cumin, chilli and lemon and stir well
  • Pour in the stock, stir and bring to a simmer
  • Simmer for 10 minutes and remove from the heat
  • Cool slightly before using a stick blender to blend until smooth
  • Add the halloumi, potatoes and coriander and return to the heat
  • Bring to a simmer for 15 minutes, stirring often until the potatoes are warm and soft

Video

Notes

  • If you prefer a creamier curry, cool it down and stir in a dollop of either natural yoghurt or cream, before bringing back to a simmer and stirring. Just make sure it’s cooled well, or it will curdle, and add to taste, bit at a time.
  • When I make a Halloumi and Potato Curry I serve with naan bread. I don’t like the idea of rice and potatoes, and it’s not that saucy, so you don’t need two sides. It’s completely up to you though.
  • If you prefer more halloumi, adjust the halloumi to potato ratio to suit you. Packs of halloumi tend to be 225g, so you might need to buy two if you want more.

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