Butter Halloumi Curry
Creamy butter halloumi curry made with golden roasted halloumi, tomato puree, spices and cream. A rich and comforting vegetarian curry that’s easy to make in just 35 minutes.
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Equipment
- 1 large saucepan
- 1 baking tray
- 1 stick blender optional
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
Nutrition Facts
Butter Halloumi Curry
Amount per Serving
Calories
623
% Daily Value*
Fat
53
g
82
%
Saturated Fat
33
g
206
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Cholesterol
61
mg
20
%
Sodium
1468
mg
64
%
Potassium
248
mg
7
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
27
g
54
%
Vitamin A
944
IU
19
%
Vitamin C
8
mg
10
%
Calcium
1171
mg
117
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
For the best flavour, let the sauce simmer for at least 10 minutes before blending.
