Creamy Halloumi Curry

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Crispy, golden halloumi in a rich butter, tomato and garam masala sauce with plenty of garlic and ginger. A cozy vegetarian curry for four that comes together in one pan.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 663kcal

Author: Emily Roz

Ingredients

For the curry

½ tablespoon vegetable oil
1 lb 2 oz halloumi 500g, cut into bite-size cubes
5 tablespoon salted butter 75g
6 garlic cloves minced
2 inch piece fresh ginger minced
1 ⅔ cups canned diced tomatoes 400g, about 1 can
1 cup water 240ml
½ teaspoon ground turmeric
½ teaspoon chili powder see notes
¼ teaspoon ground black pepper
Salt to taste
¾ cup light cream or heavy cream 200ml
1 teaspoon garam masala
½ teaspoon sugar
½ teaspoon balsamic vinegar

To serve

4 servings cooked basmati rice
Fresh cilantro
Red chilies thinly sliced

Instructions

Heat the vegetable oil in a large skillet over medium heat. Add the halloumi in a single layer and fry for 3 to 4 minutes per side, until golden. Transfer to a bowl and set aside, leaving the pan unwashed.
Add the butter to the same pan. Once it has melted, add the garlic and ginger and fry for a few minutes until fragrant, stirring frequently so they don’t burn.
Pour in the diced tomatoes, then swirl the water around the can and add it to the pan. Stir in the turmeric, chili powder, black pepper and a small pinch of salt. Bring to a boil, then reduce the heat and simmer for 10 minutes, until slightly reduced.
Stir in the cream, garam masala, sugar and balsamic vinegar. Taste and season with salt as needed (but remember we're adding in the halloumi which adds a lovely saltiness, so don't overseason the curry), keeping the sauce at a gentle simmer.
Return the halloumi to the pan and stir to coat. Simmer for 1 minute to warm it through.
Divide the basmati rice between 4 bowls, spoon over the curry and top with cilantro and sliced red chilies.

Notes

Chili powder: Use pure ground chili powder (Kashmiri is ideal), not the US chili powder seasoning blend. If you’re using cayenne, start with ¼ tsp.
Cream: This was developed with single cream (about 18% fat). Light cream is the closest US match, and heavy cream also works. Keep the sauce at a gentle simmer once the cream is in.
Salt: Halloumi and salted butter are both salty, so season at the end.
Vegetarian: Check that your halloumi is made with vegetarian rennet.
Storage: Refrigerate in an airtight container for up to 3 days and reheat gently with a splash of water. For the best texture, store the halloumi separately and re-crisp it in a dry pan. The sauce, without the halloumi, freezes for up to 3 months.

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