How to Make Halloumi Curry (In One Pot)
This one-pot halloumi curry is a quick and easy recipe that's bursting with flavour. Perfect for busy weeknights, it's a simple and satisfying meal the whole family will love.
Servings 6 Servings
Calories 323kcal
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
I use purees, but if you prefer fresh, use three cloves of crushed garlic and around 2cm of grated ginger. Cook for a few minutes before moving on to the next step.
I cook in my large Cast Iron Dutch Oven.