Halloumi Curry Recipe: A 30-Minute Vegetarian Dinner You'll Love
This halloumi curry recipe offers a quick and easy solution for busy weeknights. With crispy halloumi, a creamy coconut milk base, and vibrant veggies, it's a delicious vegetarian curry that everyone will love!
Ingredients
- 500 g (1.1 lb) halloumi, cut into 1-2 cm cubes
- 2 tbsp cornflour
- 2 tbsp sunflower oil
- 1 onion, halved and sliced
- 300 g (11 oz) broccoli, 1 head cut into florets
- 3 tbsp curry paste of your choice
- 400 g (14 oz) coconut milk, 1 can
- 400 g (14 oz) chickpeas, drained and rinsed
- Naan bread, for serving
Instructions
- Prepare the halloumi: In a small bowl, toss the halloumi cubes with cornflour until evenly coated.
- Sear the halloumi: Heat the sunflower oil in a large frying pan over high heat. Add the halloumi cubes and cook for about 5 minutes, turning occasionally, until they are golden-brown on all sides. Remove from the pan and set aside on a plate.
- Sauté the veggies: In the same pan, add the onion and broccoli. If needed, add a splash more oil. Cook for about 5 minutes, stirring occasionally, until the onion softens and the broccoli is just starting to tenderize.
- Add the flavor base: Stir in the curry paste and cook for 1 minute to release its aroma.
- Make the sauce: Pour in the coconut milk and add the chickpeas. Stir everything together, then bring to a gentle simmer. Let it cook for 10 minutes, until the broccoli softens and the sauce thickens slightly.
- Finish and serve: Add the cooked halloumi back to the pan and stir to coat the cubes in the sauce. Serve hot with naan bread.