halloumi curry

This lentil and halloumi curry is really straightforward to make, and absolutely full of flavour - halloumi curry is a revelation!

Easy lentil and halloumi curry

tbsp oil

onion,

courgette ((zucchini), diced)

mushrooms, (diced)

garlic, (minced)

120 g (~ 2/3 cup) brown lentils

400 g tin chopped tomatoes ((~ 1 1/3 cups))

375 ml (~ 1 1/2 cups) vegetable stock

tsp smoked paprika

tsp garam masala

tsp cumin

Black pepper

Heat the oil in a deep frying pan or saucepan. Add the onion, courgette and mushrooms, and cook over a medium heat for a few minutes until fairly soft. Add the diced halloumi and garlic, and cook for a further 5 minutes until any excess water has cooked off, and the cheese and vegetables are just starting to brown slightly.

Add the lentils, tinned tomatoes and vegetable stock, along with all the spices. Mix well, then cover the pan with a lid and bring to a simmer. Leave to cook for around 30 minutes, stirring occasionally, until the lentils are soft and the curry has reached your desired consistency. For a saucier curry, or if the lentils need to cook a little longer, you can add a dash more water or stock. For a drier curry, remove the lid and cook for a few minutes to thicken.

Serve warm with your choice of sides.

A vegetarian green lentil and halloumi curry it’s just the kind of hearty, flavourful meal that you need on a busy weeknight. The halloumi doesn’t melt and you can feel some of that amazing chewiness with every bite. Plus, it’s so easy to make this curry with whatever veggies you have on hand.

Easy Green Lentil and Halloumi Curry

olive oil

onions, diced

green pepper, diced

red pepper, diced

Portobello mushroom, diced

225 g (8 oz.) halloumi cheese, cut into 1-inch pieces

garlic,

ginger,

tomato paste

g (1/2 cup) green lentils

400 g (14 oz) tin chopped tomatoes

350 ml (1 1/2 cup) of vegetable stock

tsp medium curry powder

tsp chili flakes

tsp black pepper

g (3 cups) baby spinach, shredded

In a large pan, heat the olive oil...

In a large pan, heat the olive oil over medium heat and fry the onion for 5-6 minutes until it softens.

Add the peppers and then the mushrooms. Stir...

Add the peppers and then the mushrooms. Stir in the chopped garlic and ginger and cook for another 5 minutes until everything starts to caramelize a bit.

Mix in the halloumi and fry it together...

Mix in the halloumi and fry it together with the vegetables for another 5-6 minutes. Add all the spices and give it a good stir. Cook for 1 minute and then add the tomato paste, chopped tomatoes, lentils and stock.

Cook with a lid on for 25-30 minutes...

Cook with a lid on for 25-30 minutes until the lentils are done to your liking and the sauce has thickened.

Serve with basmati rice, chapati, or naan bread.

https://www.youtube.com/watch?v=7ujv6lHl0fw

A vegetarian green lentil and halloumi curry it's just the kind of hearty, flavourful meal that you need on a busy weeknight. The halloumi doesn't melt and you can feel some of that amazing chewiness with every bite. Plus, it's so easy to make this curry with whatever veggies you have on hand.

Easy Green Lentil & Halloumi Curry

A surprising and decadent twist on this popular Indian inspired dish! Halloumi is roasted and mixed into a butter masala sauce for a tasty vegetarian curry that everyone can agree on. This halloumi curry recipe is easy to make at home in just 30 minutes.

Butter Halloumi Curry

garlic

ginger

cloves

cardamom pod, seeded

tsp coriander

tsp tumeric

tsp chili powder

tomato sauce

lemon juice

cream*

(2 tbsp) of butter + more for frying

(8.8 ounces) block of halloumi, sliced into chunks

Around 1/2 tsp garam masala

A fusion style twist on a classic Indian curry, this easy halloumi curry with cauliflower is perfect for busy weeknights!

Creamy Halloumi Curry

450 g Halloumi (cubed)

tbsp Olive Oil

Onion (sliced)

Garlic Cloves (chopped)

cm Fresh Ginger (peeled and chopped finely)

Cloves

Cardomom pod

tsp Ground Coriander

tsp Turmeric

½ tsp Chilli Powder (optional)

tsp Garam Masala

tsp Medium Curry Powder

Cauliflower

300 ml Passata

tbsp Tomato Puree

Sugar

200 ml Natural Yogurt

tbsp Mango Chutney

tbsp Coriander (chopped)

In a large shallow casserole or frying pan, fry the halloumi until golden. Spoon onto a plate and set aside.

Heat the oil in the same pan and gently fry the onions, garlic and ginger until soft.

Add the spices and fry for a minute or two.

Place the cauliflower florets in the pan and fry for 5 minutes.

Add the passata, tomato puree and sugar and give it a stir. Simmer until the cauliflower is cooked (this usually takes about 10 minutes but you can test if its ready with a sharp knife).

Stir in the yogurt and mango chutney, before adding the halloumi back into the pan to warm through. Scatter over fresh coriander before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1628785700/anxpwzgrmxscnkyxpb2u.mp4

Halloumi is fried and mixed into a creamy and fragrant curry sauce, for a delicious Halloumi curry EVERYONE will love!

Halloumi Curry

Top 4 halloumi curry recipes from across the web

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Easy lentil and halloumi curry

Easy Green Lentil and Halloumi Curr...

Butter Halloumi Curry

Creamy Halloumi Curry

Top 4 halloumi curry recipes from across the web

The most viewed halloumi curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy lentil and halloumi curry

Easy Green Lentil and Halloumi Curr...

Butter Halloumi Curry

Creamy Halloumi Curry

The most viewed halloumi curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine