Description
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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 480
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 50 mg
