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Halloumi curry

Halloumi curry

Try this easy curry - to make it healthier, use Co-op lighter halloumi and coconut milk

  • Feeds 4Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    3412kj 814kcal
  • Fat
    High 50%
  • Saturates
    High 120%
  • Sugar
    Low 18%
  • Salt
    High 38%

% of adult’s reference intake | Carbohydrates per serving : 94g


  • 1 tbsp vegetable oil
  • 250g pack halloumi, cut into chunks
  • 2 onions, thinly sliced
  • 2 garlic cloves, grated
  • 3cm ginger, grated
  • 1 heaped tsp turmeric
  • 1 ½ heaped tsp chilli powder
  • 2 tsp garam masala
  • 1 Co-op British cauliflower, cut into small florets
  • 1 ½ tbsp tomato purée
  • 2 x 400g cans Co-op chopped tomatoes
  • 400ml Co-op coconut milk
  • Cooked Co-op basmati rice, to serve
  • Handful coriander leaves, chopped


  1. Heat the oil in a large pan over a medium-high heat. Fry the halloumi for 4-5 mins, until golden all over. Set aside. Add the onion and cook for 4-6 mins, until it starts to soften.
  2. Stir in the garlic, ginger and spices, then the cauliflower, tomato purée, tomatoes and coconut milk. Simmer for 20-25 mins on a medium heat.
  3. Stir the halloumi through the curry to warm through, then serve on the rice, garnished with the coriander.

This recipe is from MOB Kitchen

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