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This super creamy curry sauce works perfectly with the salty halloumi. With hidden veggies from the spinach in the sauce this halloumi curry is a healthy vegetarian dinner that works for weeknight or a special occasion!
Curry is something we eat a lot of. It’s normally easy to throw together after a long day at work and a few simple changes or extra vegetables can make it pretty healthy as well.
Argh guys, I’ve been so excited to share this recipe with you! If you’re a regular reader then you’ll know that Will and I have been doing meatfree weekdays throughout January.
That might sound like a bit of a joke to you but we eat a fair amount of meat. Not crazy but usually 2 or 3 nights a week plus leftovers for lunch the next day.
So we decided to challenge ourselves and it actually was pretty easy. But of course you must know that being vegetarian is only possible with the help of plenty of halloumi. Like a lot of halloumi.
So I first posted a recipe for halloumi curry a year or so ago and it is one of my most popular recipes. I gotta say, it’s one of the most popular recipes in this house as well.
It’s creamy, salty, nutty goodness and when this vegetarian January time rolled around I knew I had to make it again with a fun little twist on it.
Ingredients you need to make this halloumi curry with spinach cashew sauce:
- Coconut Milk
- Greek Yoghurt
- Curry Powder
- Garam Masala
- Curry Paste
- Cayenne Pepper
- Frozen Spinach
Keeps scrolling to get the full recipe for halloumi curry with spinach cashew sauce…
And yes I am referring to adding spinach as a fun little twist. Being vegetarian has changed me.
Honestly though, the inspiration for this came from my love for saag aloo which is an Indian side dish made from spinach and potatoes. Whenever I have it my favourite part is always the super spinachy sauce and I knew I wanted to do something similar with this curry.
Other than that I’ve stayed pretty true to the original recipe. It’s such a delicious way to have halloumi and it’s especially good when the weather’s cold.
I think a lot of people think of halloumi as a more summery food. It’s definitely a classic barbecue item and it goes amazingly in salads but I really love to find ways to have it any time (see baked halloumi with winter panzanella as well!!). I’ve got enough halloumi recipes on the site to keep you going all year round!
How to make Halloumi Curry with Spinach Cashew Sauce:
- Frying the halloumi first isn’t strictly necessary but I prefer it that way so if you have time then definitely do it. It adds such great flavour to the halloumi!
- This sauce is mostly really healthy but I do use butter to fry the halloumi and onion and garlic. I think it adds a lovely richness to this otherwise healthy curry but if you wanted to switch it out for an oil of your choice then go for it.
- Use whatever curry paste you like or have on hand. I tend to just use whatever’s in the fridge!
Get loads more halloumi recipes right here!
If you’re as in love with halloumi as I am then you need to head over to my complete guide to How to Cook Halloumi! It’s got tips on how to grill, bake and fry it as well as plenty of recipes to try out and even some fun little facts about everyone’s favourite cheese 🧀
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS HALLOUMI CURRY WITH SPINACH CASHEW SAUCE?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Halloumi Curry with Spinach Cashew Sauce.
- 2 tbsp Butter
- 250 g Halloumi cubed
- 1 400g tin Coconut Milk
- 115 g Cashews
- 500 g Passata
- 60 g Greek Yoghurt
- 1 Onion diced
- 3 cloves Garlic crushed
- 1 thumb-sized piece Ginger grated
- 2 tbsp Curry Powder
- 2 tbsp Garam Masala
- 2 tsp Curry Paste
- 1/2 tsp Turmeric
- 1 tsp Cayenne Pepper
- 250 g Frozen Chopped Spinach thawed
- Bunch Coriander chopped, to serve
- Rice to serve
- Melt half the butter in a skillet and fry the halloumi until it is browned on all sides. Do this in batches if needed. Place on a paper towel covered plate to drain.
- Blend the cashew nuts with the coconut milk in a food processor until smooth. Add the passata and the yoghurt and blend again. If the mixture seems too thick then add a little water.
- Melt the rest of the butter in a big pot and add the onion, garlic and ginger. Cook until softened, about 5 minutes. Add all the spices and the curry paste and cook until fragrant, a minute or so. Pour in the cashew nut mixture and bring to the boil then stir through the spinach. Add the halloumi to the sauce and serve with rice and coriander.
Equipment you need to make this recipe…