I love this recipe because it’s so simple and foolproof. The halloumi gets beautifully golden and slightly chewy, which pairs perfectly with the creamy coconut sauce. I can use any curry paste I have on hand, and it’s an easy way to add more vegetables to my meal. It’s filling, meat-free, and everyone always goes back for seconds. Plus, it’s all made in one pan, which means minimal cleanup.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
500 g (1.1 lb) Halloumi, Cut into 1–2 cm cubes 2 tbsp Cornflour, See notes 2 tbsp Sunflower oil 1 Onion, Halved and sliced 300 g (11 oz) Broccoli, 1 head, 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
To serve: Naan bread
Directions
I start by mixing the halloumi cubes with the cornflour in a small bowl, tossing them well to coat evenly.
In a large frying pan, I heat the sunflower oil over high heat and fry the halloumi for about 5 minutes, turning occasionally, until golden and crisp. Then I remove the halloumi and set it aside on a plate.
In the same pan, I add the sliced onion and broccoli (adding a little more oil if needed) and cook for about 5 minutes until they start to soften.
I stir in the curry paste and cook for 1 minute to release its aroma.
Next, I pour in the coconut milk and add the chickpeas. I bring everything to a gentle simmer and cook for 10 minutes until the sauce thickens slightly, the chickpeas are hot, and the broccoli is tender.
Finally, I return the halloumi to the pan, stir to coat it in the sauce, and cook for another minute or two.
I serve the curry hot with warm naan bread on the side for soaking up the delicious sauce.
Servings and Timing
This recipe serves 4 people and takes about 5 minutes to prepare and 20 minutes to cook — ready in around 25 minutes total, making it perfect for a weeknight meal.
Variations
I like to change up the vegetables depending on what’s in my fridge. Cauliflower, spinach, or bell peppers all work beautifully in this curry. For a lighter version, I sometimes use reduced-fat coconut milk, though it’s not quite as rich. To make it meaty, I replace the halloumi with about 450 g of chicken breast chunks and cook them until golden before adding the sauce. I also enjoy adjusting the curry paste — korma for a milder flavor, or tikka for more spice.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, I do so gently on the stove over low heat or in the microwave. I add a splash of water or coconut milk if the sauce has thickened too much. While the halloumi softens a little after reheating, the flavor remains delicious. I don’t recommend freezing, as halloumi can become grainy once defrosted.
FAQs
Can I make this curry ahead of time?
Yes, I can cook it ahead and reheat before serving, though the halloumi is best added fresh for the crispiest texture.
Can I use a different type of cheese?
Paneer is a great alternative if I want something that holds its shape well in curry.
What curry paste works best?
I like using tikka masala, madras, or korma paste depending on how spicy I want it.
Can I make this dairy-free?
Yes, I can use a dairy-free halloumi-style cheese or tofu instead of halloumi.
How can I make it spicier?
Adding extra curry paste or a chopped chili gives it more heat.
Can I use another vegetable instead of broccoli?
Absolutely, cauliflower, spinach, or courgette all make great substitutes.
Is it possible to bake the halloumi instead of frying?
Yes, I can bake the halloumi at 200°C (400°F) for about 10–15 minutes until golden, then add it to the curry.
Can I use light coconut milk?
Yes, I often use half-fat coconut milk for a lighter curry, though the sauce will be slightly thinner.
What can I serve with this curry besides naan?
It’s lovely with basmati rice, couscous, or quinoa for a heartier meal.
How do I stop the halloumi from sticking to the pan?
I make sure the oil is hot before adding the cheese and avoid overcrowding the pan so it fries evenly.
Conclusion
This Halloumi Curry is the ultimate quick vegetarian comfort meal — rich, flavorful, and full of creamy coconut goodness. I love how simple it is to prepare, and the combination of crispy halloumi, tender vegetables, and spiced sauce always hits the spot. Whether I’m cooking for family or just want a cozy dinner for myself, it’s a foolproof recipe that delivers every time.
A quick and creamy halloumi curry made with golden fried halloumi, chickpeas, broccoli, and coconut milk — ready in just 25 minutes for a flavorful vegetarian dinner.
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, cut into small florets
3 tbsp curry paste of your choice (tikka, korma, or madras)
400 g (14 oz) coconut milk, 1 can
400 g (14 oz) chickpeas, drained and rinsed
Naan bread, to serve
Instructions
In a bowl, toss the halloumi cubes with cornflour until evenly coated.
Heat sunflower oil in a large frying pan over high heat. Fry the halloumi for about 5 minutes, turning occasionally, until golden and crisp. Remove and set aside.
In the same pan, add the sliced onion and broccoli (adding more oil if needed). Cook for about 5 minutes until softened.
Stir in the curry paste and cook for 1 minute to release the aromas.
Pour in the coconut milk and add the chickpeas. Bring to a gentle simmer and cook for 10 minutes until the sauce thickens slightly and the broccoli is tender.
Return the halloumi to the pan, stir well to coat with sauce, and cook for 1–2 minutes.
Serve hot with warm naan bread or rice.
Notes
Use reduced-fat coconut milk for a lighter version.
Swap broccoli for cauliflower, spinach, or peppers to vary the vegetables.
Paneer can be used instead of halloumi.
Add chili or extra curry paste for more spice.
Store leftovers in the fridge for up to 2 days and reheat gently; not suitable for freezing.
