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+ servings

Butter Halloumi Curry

A surprising and decadent twist on this popular Indian inspired dish! Halloumi is roasted and mixed into a butter masala sauce for a tasty vegetarian curry that everyone can agree on. This halloumi curry recipe is easy to make at home in just 30 minutes.
4.54 from 140 ratings

Ingredients

  • 250 g (8.8 oz) block of halloumi, sliced into chunks
  • ½ tsp garam masala , for sprinkling

Sauce

  • 2 garlic cloves
  • 1 tsp of minced ginger
  • 2 whole cloves
  • 1 cardamom pod, seeded
  • 1 tsp ground coriander
  • 1 tsp tumeric
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 240 ml (1 cup) passata / tomato sauce
  • 3 tbsp tomato paste
  • 1 tbsp lemon juice
  • 80 ml ( cup) cream*
  • 30 g (2 Tbsp) 2 tbsp butter , (more for frying)

Instructions 

  • Heat the oven to 200C / 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, cardamom seeds 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 cream 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.

Notes

*I used single cream, which is a light cream available in the UK, but you could use double / heavy cream if you want an even creamier finish. If you're in America, note there is no direct equivalent to single cream but if you wanted to use half and half, it would just end up a little lighter, and runnier - so add some extra tomato paste in that case.
Serving: 1g, Calories: 347kcal, Carbohydrates: 10g, Protein: 16g, Fat: 28g, Saturated Fat: 17g, Polyunsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 88mg, Sodium: 769mg, Fiber: 2g, Sugar: 5g