Looking for an easy and delicious dinner option? Try this one-pot halloumi curry recipe. It’s quick, flavourful, and perfect for a weeknight meal.
I’ve made plenty of halloumi curries in my time. I’m in love with halloumi and would happily put it in everything.
But a block of halloumi isn’t huge, so it always needs something extra. Over the years, I’ve tried plenty of additions, and I know aubergine is popular, but for me, sweet potato or cauliflower are two of the best veggies for curry.
Sometimes, I make this simple halloumi curry with just one, but both is the best!
There are many different flavours, textures and colours in this halloumi curry, and cauliflowers are often absolutely tiny, so adding sweet potatoes helps you get a nice big, filling dinner packed with nutrition.

Why I Love Halloumi Curry
Halloumi curry with coconut milk is super tasty. It’s one of my favourite meat-free dinners. I love it because:
- It’s super easy to make.
- The taste is so yummy!
- Cauliflower and halloumi curry only needs to simmer for 30 minutes – perfect for busy weeknights.
- Halloumi cheese curry is like two of my favourite things.
- This simple curry has tons of nutrients and lots of vitamin C.
- It’s a great Vegetarian curry that’s perfect for meat-free Mondays.

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Ingredients For Halloumi Curry
When I make my halloumi, sweet potato and cauliflower curry, I use:
Ghee – Butter or olive oil is fine, too, but ghee is wonderful. If you make a lot of curry at home, I recommend investing.
Red Onion
Garlic Puree
Ginger Puree – I use purees for ease, but you can switch to fresh if you prefer.
Halloumi
Sweet Potato
Cauliflower – I’ve specified a medium cauliflower and 500g sweet potatoes. You can change this ratio up.
Garam Masala – If you don’t have this, swap it for a mild curry powder.
Paprika
Chilli Powder – The chilli powder I use is fairly spicy. If yours is milder, your curry will be mild, too.
Cumin
Coriander
Turmeric
Black Pepper
Coconut Milk – Reduced fat will curdle, so make sure you use full-fat coconut milk for a creamy halloumi curry.
Chopped Tomatoes
Vegetable Stock
Tomato Puree

This looks like a lot of ingredients, but if you mix the spices and throw them all in together like you would a curry paste, so it’s not too much work.
You’ll Also Need
I use:
- Chopping board
- Sharp knife
- Dutch Oven – you can use a large frying pan too.
- Spatula
- Small bowl and spoon to mix the spices
And I think that’s it. It’s a one-pit halloumi curry, so you don’t need much.

How to Make Halloumi and Sweet Potato Curry – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Mix the spices and black pepper and set to one side. You don’t strictly need to do this, but it’s easy to measure them out at the start and then just throw them in instead of having to measure each individually when you add them.
You’re going to add the spices to the dry veggies before adding the liquid, so you want to do it fairly quickly.

Step Two
Melt the ghee on the hob in a large, non-stick, flameproof pan or dish over medium heat.
Step Three
Add the onion and fry for 5 minutes, stirring often. Onions cooking in ghee is the best smell ever.
Step Four
Stir in the garlic and ginger.
Step Five
Add the halloumi. You can cook this a little first to colour, but honestly, once it’s all in curry sauce, you can’t tell!
Some people like to soak the halloumi first to remove some salt and to create a sweeter flavour and softer texture. I don’t do this. I love it just as it is!

Step Six
Add the sweet potato.

Step Seven
Cook for 5 minutes, stirring often until the potato is nicely coated in ghee or oil.
Step Eight
Add the cauliflower. The florets shouldn’t be tiny, or they’ll boil down to mush. But they shouldn’t be so big that you need a knife to eat them either. Good mouthfuls!

Step Nine
Stir in the spices until everything is covered.

Step Ten
Pour in the coconut milk, chopped tomatoes and stock.
Step Eleven
Add the tomato puree and stir well.

Step Twelve
Bring to a boil and reduce the heat to a gentle simmer.
Step Thirteen
Simmer for 30 minutes, stirring occasionally.

Step Fourteen
When the potatoes and cauliflower are cooked, serve straight from the dish with rice or bread.
They should be soft enough after 30 minutes, but to an extent, this is preference. Cook for a little longer if you wish.
Serving Suggestions
I serve all my curries with homemade naan bread and rice. You could add things like samosas and bhajis for a feast.

Variations
The main thing I’d change is the spice level. This will vary depending on how spicy your chilli powder is and how much of it you use.
Skip the Cauliflower
Halloumi and sweet potato curry is absolutely fine without the cauliflower.
Skip the Sweet Potato
Halloumi and cauliflower curry is fine without the sweet potato.
Add Spinach
If you want extra veggies or a swap, spinach is a great addition. Add it for the last 10 minutes, just so it’s got time to wilt.
Add Chickpeas
Halloumi and chickpea curry is another fantastic option if you want to replace the cauliflower or sweet potato. Add a tin of drained chickpeas before the liquid.

Leftovers
Leftovers are great for lunch or dinner the next day! Just reheat on the hob for 10 minutes until it’s all piping hot.
Storage
Store leftover halloumi curry in an airtight container in the fridge for a day or two.
I don’t recommend freezing leftover halloumi curry. The texture will change.
FAQ
Traditionally, paneer goes in curry.
Everything.
I don’t. It will remove some of the salt if you do, but I don’t think it is enough to be worth it.
There are lots of nutrients in this curry, but halloumi itself isn’t that healthy.
Yes, halloumi is a great alternative to paneer.
Make sure you use full-fat coconut milk and that you pour it in fairly slowly. I’ve never had an issue with curdled or split coconut milk.
Other Recipes
If you like this halloumi curry recipe, you might also want to try:

How to Make Halloumi Curry (In One Pot)
Ingredients
- 1 Tablespoon Ghee (or butter)
- 1 Red Onion (diced)
- 1 Teaspoon Garlic Puree
- 1 Teaspoon Ginger Puree
- 225 g Halloumi (diced into 1cm chunks)
- 500 g Sweet Potato (peeled and diced into 1-2cm chunks)
- 1 Medium Cauliflower (Chopped into small-medium florets)
- 1 Tablespoon Garam Masala
- 1 Tablespoon Paprika
- 1 Teaspoon Chilli Powder
- 0.5 Teaspoon Cumin
- 0.5 Teaspoon Coriander
- 1 Teaspoon Turmeric
- Pinch Black Pepper
- 400 g Coconut Milk
- 400 g Chopped Tomatoes
- 500 g Vegetable Stock
- 1 Tablespoon Tomato Puree
Instructions
- Mix the spices and black pepper and set to one side.
- Melt the ghee on the hob in a large, non-stick, flameproof pan or dish over medium heat.
- Add the onion and fry for 5 minutes, stirring often.
- Stir in the garlic and ginger.
- Add the halloumi.
- Add the sweet potato.
- Cook for 5 minutes, stirring often.
- Add the cauliflower.
- Stir in the spices until everything is covered.
- Pour in the coconut milk, chopped tomatoes and stock.
- Add the tomato puree and stir well.
- Bring to a boil and reduce the heat to a gentle simmer.
- Simmer for 30 minutes, stirring occasionally.
- When the potatoes and cauliflower are cooked, serve straight from the dish with rice or bread.
Notes
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.