Halloumi Curry 30 Minute Meal

I love finding new ways to use our favourite squeaky cheese! After my Mediterranean Tomato and Halloumi Bake, Halloumi Fajitas, Halloumi Pasta and Sticky Halloumi Kebabs, I knew I had to find a way to get a quick and easy Halloumi Curry in the repertoire too! This meat-free dish is about as simple as it gets without compromising on flavour. It’s healthy and versatile, as you can mix up the kind of veggies you add and the sides you serve up too. It’s perfect when hosting any vegetarian guests or accompanies meat curry dishes really well if you’re hosting a homemade curry night.

Why you’ll love this Halloumi Curry recipe

⭐️ Simple ingredients with lots of flavour ⭐️ Low cost and easy to make ⭐️ Healthy and hearty But halloumi is often easier to get hold of (Aldi – please stock paneer!) and has some of the same qualities, like how it fries or grills up fantastically and has a high melting point, so it’s a real meaty addition (without the actual meat, if you know what I mean). Quick and easy curries are always my go-to in a last-minute or no-time situation, and this one is definitely a new firm favourite. If you’d like to try a paneer curry recipe, take a look at my Easy Palak Paneer here. In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave, hob or oven before serving. In the freezer Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating. Halloumi can have a slightly solid texture when frozen and reheated, so it’s fine as an option rather than waste leftovers but this dish wouldn’t be my first choice as a freezer filler! Simply add 450g of chicken to the pan you’re using for the meat curry. Everything else is OK to be the same.