Description
This Halloumi Curry is a quick and hearty vegetarian dish, featuring crispy cubes of halloumi tossed in a creamy coconut curry sauce with chickpeas and broccoli. Perfect for busy weeknights when you want something comforting yet wholesome.
Ingredients
Scale
- 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, cut into small 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, to serve
Instructions
- Toss the halloumi cubes in cornflour until evenly coated.
- Heat sunflower oil in a large pan over medium heat. Fry the halloumi until golden on all sides, then transfer to a plate and set aside.
- In the same pan, sauté the sliced onion until softened, about 5 minutes.
- Add the broccoli florets and cook for 3–4 minutes, stirring occasionally.
- Stir in the curry paste and cook for 1–2 minutes to release the flavors.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the chickpeas and stir well. Simmer for 10 minutes until the broccoli is tender.
- Return the crispy halloumi to the pan and gently mix until coated in the curry sauce.
- Serve hot with naan bread for dipping.
Notes
- Coating the halloumi in cornflour helps it crisp up beautifully when frying.
- You can swap broccoli for cauliflower, spinach, or green beans depending on what you have.
- Adjust the spice level by choosing a mild, medium, or hot curry paste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 40mg
Keywords: halloumi curry, vegetarian curry recipe, easy curry dinner, chickpea curry with halloumi, coconut curry