If you only ever try one of my recipes, make it this one. Butter halloumi curry is an absolute delight, it’s easy to make, and I promise you will love it.
Butter chicken is a popular curry dish, and in this version I switched chicken for halloumi. I think it’s better than the original. The salty halloumi works so well with that rich sauce.
The sauce is named ‘butter’ because of the butter you stir into it to enrich it. It also uses tomato puree – which adds that deep bitterness to cut through all the dairy – and cream, because you want this dish to be a decadent delight.
I like to serve this mild vegetarian curry alongside spicier ones – it works really well with my chicken balti – and naan, rice and maybe some pappadums. Make it a feast!
Ingredients, Substitutions and Variations
- Onion, garlic, ginger – these make up the classic base for your curry.
- Tomato puree – make sure you use pure and not chopped tomatoes or similar. You need that really strong tomato taste.
- Garam masala, bay leaf and chilli powder – these are your spices. You can use more chilli powder if you like to make this a spicier curry, but I like it to be mild.
- Cream – I use double cream. You can switch for single.
- Halloumi – the key ingredient. I wouldn’t switch this for any other cheese – halloumi’s unique texture and taste is what makes this a success.
- Butter – use salted or unsalted.
How To Cook Butter Halloumi Curry
- 1. Chop the halloumi into bite size pieces and put on a baking tray in the oven. Cook until golden brown.
- 2. Soften onion, garlic and ginger in a large saucepan, then add tomato puree.
- 3. Add garam masala, chilli powder and bay leaf, then water and double cream. Bring to a simmer.
- 4. Use a stick blender to blend the sauce until smooth, then stir in the butter and cooked halloumi.
Top Tips
- Chop roughly Because this sauce is blended, it really doesn’t matter how you chop your onion, garlic and ginger. Chop them roughly and save yourself some time.
- Make ahead The whole curry can be made in advance – it’ll keep nicely in the fridge for 72 hours. You can also make the sauce in advance and freeze it.
- Get the consistency right This should be a nice thick curry, as pictured. If it’s too thick, though, you can add a splash of water to loosen it.
Butter Halloumi Curry
Fragrant and mild butter halloumi curry with tomato puree, spices and cream. Perfect served with rice and naan bread on the side.
Ingredients
- 1 tablespoon vegetable oil
- 2 onions
- 5 cloves garlic
- 2 inch piece of ginger
- 6 tablespoons tomato puree
- 1 tablespoon garam masala
- ½ teaspoon chilli powder
- 1 bay leaf
- 100 ml double cream
- 450 grams halloumi
- 60 grams butter
Instructions
- Preheat the oven to 220 degrees Celsius.
- Cut the halloumi into pieces roughly one inch square. Place a sheet of baking parchment on a baking tray and spread the halloumi over this. Put in the oven for 15-20 minutes until golden.
- Peel and roughly chop the onion, garlic and ginger. Put the vegetable oil in a large saucepan over a medium heat. Add the onion and cook gently for 10-15 minutes until starting to caramelise.
- Add the ginger and garlic, cook for another one to two minutes. Add the tomato puree, garam masala, chilli powder and bay leaf. Stir, then add 250 ml water and the cream.
- Simmer for 5-10 minutes, then remove the bay leaf. Use a food processor or stick blender to blend into a smooth sauce.
- Add the halloumi and butter into the sauce. Bring to a simmer, then taste and season with salt as needed.
Video
Notes
Storage – butter halloumi curry will keep in the fridge for 5 days. Alternatively, you can make the curry sauce up to the point where you would add the halloumi and freeze for up to three months. When you are ready to eat, heat thoroughly and add the cooked halloumi and butter.
Alternatives – you can use fried paneer or tofu as an alternative to halloumi. Because neither of these are as salty as halloumi, be sure to check seasoning levels and add more salt if needed.
Serving – serve butter halloumi curry with plain rice, naan bread and a selection of other curries, if you like. It works very well with dal and saag paneer.
This sounds amazing! I love that it is a vegetarian option too.
This sounds a great idea. Looks very similar to our paneer curry and I will make a point to add halloumi to the grocery list. I mcan’t wait to try it.
Oh my goodness, just looking at this dish is making my mouth water!
It looks creamy, cheesy, and flavorful!
Say halloumi and I am in! This is a great curry recipe, and it’s so easy to make! This will be a regular at our table, thanks so much!
I am curry daft and WOW this recipe hits the mark for fabulous flavors! It is SO easy to make too, a winner of a recipe! Thank you so much!
I’ve made other variations of butter chicken (like butter tofu), but this butter halloumi wins by a mile. It’s just ridiculously good on all levels. Thank you!
I am always looking for new ways to use halloumi and this was incredible. So much flavour.
I absolutely love halloumi, and this is such a fantastic option when I’m having a craving but want a vegetarian option. Can’t wait to try this, thanks for sharing!