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Butter Halloumi Curry

Keeping the Indian flavor train going this week with my favorite dairy -- halloumi. Gotta enjoy it while it lasts. I have a sneaking suspicion the nutritionist is gonna take away cheese this Friday...

Focusing on the now: this meal couldn't be easier. If you're a cheese lover, try to fit it in some day soon.

Butter Halloumi Curry

Source: Happy Veggie Kitchen | Serves: 4 | Time: 20 min


8.8 oz block of halloumi, sliced into chunks

½ tsp garam masala , for sprinkling


2 garlic cloves

1 tsp of minced ginger

2 whole cloves

1 tsp ground coriander

1 tsp tumeric

1 tsp garam masala

1 tsp chili powder

1 cup passata / tomato sauce (I actually used pizza sauce and it was fine)

3 tbsp tomato paste

1 tbsp lemon juice

⅓ cup full fat coconut milk

2 tbsp butter, plus more for frying (I've been using Benecol which is supposed to help reduce your cholesterol)

Rice to serve


Pre-heat the oven to 390F.

Spray a large baking sheet with oil. Put the halloumi on top and sprinkle with garam masala. Spray with another layer of oil and then place in the oven for 10-12 mins until golden.

Meanwhile, get to work on the sauce. Melt some butter in a pan and then add the garlic, ginger, and cloves. Fry for a moment until the garlic is softened.

Add the ground spices (coriander, tumeric, garam masala and chili powder) to the pan and cook for a minute or so, letting the spices become fragrant.

Add the tomato paste and mix through the spices before adding the passata (tomato sauce) and lemon juice.

Simmer until just before serving.

A few minutes before serving, add the butter and coconut milk and stir over a low heat until the sauce has become creamy (but be careful not to cook it for too long or on too high heat at this point to avoid the cream splitting.)

Add the halloumi last, and mix through until it’s coated in the sauce.

Serve immediately, over rice.

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