This halloumi curry with potato is extra spicy and filling. Serve with rice and naan for a vegetarian meal that's great for a busy weeknight.
I am all about that cheese in curry life.
This halloumi curry is based on one of the first of my blog recipes that ever went viral, for want of a better word, and is still one of my most popular recipes.
That cashew curry is mild and made with a rich and creamy coconut sauce with halloumi but I really wanted to make a new version that had a spicy sauce.
So this spicy halloumi curry with potato was born and it's just so good!
Jump to:
Why we love this spicy halloumi curry with potato:
- It's so easy to make with just a handful of ingredients that are easy to keep on hand so it's perfect for when you're at a loss for what to make but need a quick dinner
- It can be easily customised depending on what you have on hand. I used peppers and potatoes along with the halloumi but if you have other vegetables that need using up then feel free to add them in
To start this curry I like to fry the halloumi before anything else. Once the cubes of halloumi are browned on all sides I scoop them out onto a plate while I made the rest of the curry.
The rest of the curry is a pretty simple spicy curry sauce made with ginger, garlic, spices and tinned tomatoes and you can make it as spicy or mild as you like. I used a fresh chilli and a good helping of chilli flakes because I wanted that extra kick.
Ingredients:
- Halloumi: Cubed and fried before getting on with the rest of the curry
- Onion
- Spices: Garlic, ginger, chilli, curry powder, cumin, chilli flakes and coriander all go into this curry sauce to make it extra spicy and flavourful. If you want more ways to use all these spices try out this vegetable curry too!
- Pepper: Whatever colour you like
- Potatoes: I like to use smaller potatoes just halved or quartered but use whatever type you like
- Chopped Tomatoes
Instructions
- Fry the halloumi: Heat a large pot over a medium high heat and fry the halloumi until browned on all sides (for more tips check out my how to cook halloumi post), remove from the pot and put on a plate while you make the rest of the curry.
- Start the curry sauce: Heat the oil and fry the onion then add the garlic, ginger, chilli, pepper and spices.
- Finish the sauce: Add the potatoes to the sauce then pour in the chopped tomatoes, bring to a boil and simmer for 15 minutes.
- Add the halloumi: Put the halloumi into the sauce and stir though then serve.
Keep scrolling to get the full printable recipe...
Halloumi Curry FAQs
Halloumi makes a really good substitute for chicken in a curry - it's got a great texture and adds plenty of bulk and protein.
This curry freezes well. The halloumi might become a slightly different texture upon defrosting but it will still taste great!
Want more? Try these other halloumi recipes!
- Healthy Halloumi Bake with Aubergine
- Warm Lentil and Halloumi Salad
- Halloumi Salad with Kale & Tahini Dressing
- Grilled Halloumi Sandwich
- Harissa Halloumi Salad with Couscous
- Halloumi Pasta with Tahini Dressing
- Halloumi Skewers with Satay Sauce
Recipe
Spicy Halloumi Curry with Potato
Ingredients
- ½ lb /250g Halloumi cubed
- 1 tablespoon Vegetable Oil
- 1 Onion chopped
- 4 cloves Garlic crushed
- 2 teaspoon Ginger grated
- 1 Chilli deseeded and chopped
- 1 Pepper sliced
- 1 tablespoon Curry Powder
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- ½ lb /250g Potatoes chopped
- 2 14oz/400g tins Chopped Tomatoes
- Rice and Naan to serve
Instructions
- Fry the halloumi: Start by frying the halloumi until it's browned on all sides. Scoop out and place on a plate while you make the rest of the curry.
- Start the sauce: Heat the oil and add the onion, fry for 5 minutes until beginning to soften then add the garlic, ginger, pepper and chilli and fry for another 5 minutes. Add all the spices and the potato and stir to coat everything.
- Finish the sauce: Pour in the chopped tomatoes and bring to a simmer. Cook for 15 minutes until thickened, taste and check for seasoning.
- Serve: Stir through the halloumi and cook for another couple of minutes before serving with rice and naan.
Notes
Like the look of this recipe? Make sure you pin it for later!
Martin says
Tried this recipe last night, what a revelation!, Much tastier than paneer, the saltiness of the Halloumi really added to the flavour and richness of the sauce. Will definitely recommend.
Amy says
Thanks Martin, so glad you enjoyed it!
Teg Roberts says
I love halloumi... Can't wait to try this recipe out, thank you!
Amy says
Thank you!
Sandhya Hariharan says
What an exciting way to use Halloumi in a curry. I am loving it.
Amy says
Thanks Sandhya!
Jacqueline Debono says
I love halloumi but unfortunately it's not easily available here in Italy. But, I do find it sometimes and next time round, def want to try this curry recipe. It looks and sounds amazing!
Amy says
Thank you 🙂
Dannii says
We love a halloumi curry. It makes such a nice change from paneer.
Amy says
Definitely!
Bintu | Recipes From A Pantry says
What a delicious way to use halloumi! This sounds extremely tasty and ever so flavourful
Amy says
Thanks Bintu 🙂
Adrianne says
You had me at 'haloumi', It is one of my favourite foods and you have done it justice here, well done. I can't wait to try this delicious sounding curry.
Amy says
Thank you!