By Oliver Potter
30 Minute Halloumi Curry
5 steps
Prep:5minCook:25min
Easy 30 minute halloumi curry. Golden seared halloumi cheese is surprisingly tasty when simmered in a hearty coconut curry. If you want to try new flavour combinations, or just love halloumi, you’ll definitely need to try this one!
Updated at: Sat, 13 Apr 2024 21:51:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
37
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories592 kcal (30%)
Total Fat45.1 g (64%)
Carbs34.2 g (13%)
Sugars12.2 g (14%)
Protein24 g (48%)
Sodium2418.3 mg (121%)
Fiber7.4 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 Tbspvegetable oil

250ghalloumi cheese

1red bell pepper
sliced into strips

1yellow onion
small, finely chopped

4Garlic cloves
grated

1 tspginger
grated

½ tspchili flakes
less or more to taste

2 TbspThai curry paste

2 Tbspdouble concentrated tomato paste

400gcan crushed tomatoes

400gcan chickpeas
drained

3 Tbsplow sodium soy sauce

400gcan full fat coconut milk

cilantro
chopped, for serving
Instructions
Step 1
Get your prep done before you start cooking. Deseed and slice the bell pepper into thin strips. Cut halloumi into bite-sized pieces. Finely chop the onion, grate the ginger and garlic cloves. Chop the cilantro.







Step 2
In a skillet or pan, heat oil over medium. Add halloumi and sear until golden all over, about 3-4 minutes. Remove from skillet.




Step 3
Add bell pepper and cook for about 5 minutes, or until it starts to soften. Add onion, garlic and ginger. Cook for 2 minutes. Stir in chili flakes, tomato paste and red curry paste. Add crushed tomatoes, chickpeas and soy sauce. Pour in coconut milk and bring to a boil. Simmer for 10 minutes.













Step 4
You can now cook your rice according the package instructions, if using.
Step 5
Stir in the halloumi and simmer for 1 minute to warm through. Serve over rice, garnished with cilantro. Pair with a cucumber salad. Enjoy!


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