Halloumi Curry Recipe
This Halloumi Curry is an easy, 30-minute meal which is packed with flavour. The chunks of halloumi give a great texture to this mild but tasty vegetarian curry, packed with peppers, onion, garlic and ginger.
Servings: 4 people
Equipment
Ingredients
- 1 tbsp neutral oil
- 550 g halloumi (cut into 2cm squares)
- 1 large onion (finely chopped)
- 2 red peppers (cut into 1cm chunks)
- 2 tsp garlic paste
- 1 tsp ginger paste
- 2 tbsp mild curry powder
- 1 tsp garam masala
- 400 ml passata
- 200 ml coconut milk (full fat or light)
- 1 gluten free vegetable stock pot (I use a Knorr)
- 0.5 lime - juice only
To serve:
- Fresh coriander
- Lime wedges
Instructions
- Heat the oil in a large pan over a medium heat. Add the halloumi chunks and fry, stirring, until browned (approximately 5 minutes). Remove from the pan and set to one side.
- Add the onions to the pan and fry for around 5-7 minutes on a low heat until translucent. If the pan is too dry, add a splash of water.
- Add the garlic, ginger and red pepper and fry for another 2-3 minutes, stirring well.
- Add the spices, stir to coat, and fry for 1 minute.
- Pour in the passata and coconut milk and add the stock pot. Stir well, bring to the boil then turn down a low simmer. Continue to simmer for 5 minutes until the stock pot has dissolved.
- Stir the lime juice into the sauce, add the halloumi and stir to coat. Serve with basmati rice, lime wedges and fresh, chopped coriander.
Notes
- Leftovers can be kept in the fridge for 1-2 days or frozen, and then reheated. Serve with rice, gluten free naan bread and lime wedges.
Nutrition
Serving: 1portion | Calories: 621kcal | Carbohydrates: 17g | Protein: 34g | Fat: 48g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 1689mg | Potassium: 705mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2402IU | Vitamin C: 89mg | Calcium: 1411mg | Iron: 4mg
