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This vegetarian Halloumi Curry is a speedy and fuss-free midweek vegetarian family meal. It’s packed with goodness and is perfect for those days when you need to whip something up from the store cupboard but also fancy something comforting, rich and satisfying.

Halloumi Curry in a big pan, ready to serve.

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


Close up of a Halloumi Curry with chickpeas and broccoli.

How we came up with this recipe

A more traditional curry with cheese would use paneer instead of halloumi.

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.


Halloumi Curry Ingredients notes

Ingredients for a Halloumi Curry laid out on a counter.
  • Halloumi – Or paneer
  • Cornflour – This helps to crispy the cheese
  • Sunflower oil – Or vegetable oil
  • Onion – You could use frozen if you prefer
  • Broccoli – Cut this into very small pieces so it doesn’t take long to cook
  • Curry paste – This can be of your choice
  • Coconut milk – Full fat preferably, although reduced fat is fine, but less creamy (it’s all I had so I used reduced!)
  • Chickpeas – From a can, drained and rinsed
  • To serve – Naan bread

How to make Halloumi Curry

Step 1 in the recipe for Halloumi Curry.
  1. Place the cubes of halloumi into the flour and toss well to coat.
Step 2 in the recipe for Halloumi Curry.

2. Fry the halloumi in hot oil until nicely coloured, then remove from the pan.

Step 3 in the recipe for Halloumi Curry.

3. Add onion and broccoli and cook according to the recipe timings (below), then add the paste and cook.

Step 4 in the recipe for Halloumi Curry.

4. Add chickpeas and coconut milk and simmer, then add halloumi back and stir.


Substitutions

  • Vegetables – You could vary this recipe a bit and use different vegetables. Cauliflower and spinach would be a good alternative here.
  • Coconut milk – You could use a half fat coconut milk if you would rather but it won’t be quite as rich and creamy.

Leftovers

This dish is better fresh to get the lovely soft, warm halloumi. You could reheat though if you had some leftovers.

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!

Top tip

If you want to make this recipe alongside a meat curry, for example if you have one person who wants a meat dish and another is vegetarian, you can follow this recipe for both at the same time, just in different pans.

Simply add 450g of chicken to the pan you’re using for the meat curry. Everything else is OK to be the same.

FAQ

What should I serve with Halloumi Curry?

If you’re looking for a simple midweek side dish, you could add some rice and/or naan.

But if you’re making this dish as part of a bigger feast, you could make it alongside a Beef Curry, a Keema or Veggie Butternut Squash Curry.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

5 from 23 votes

Halloumi Curry {30 Minute Meal}

A perfect easy vegetarian dinner for those busy days when you don’t have time to plan but you still want a satisfying and comforting meal. This 20-minute Halloumi Curry is delicious, healthy and simple.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients 

  • 500 g Halloumi, Cut into 1-2 cm cubes
  • 2 tbsp Cornflour
  • 2 tbsp Sunflower oil
  • 1 Onion, Halved and sliced
  • 300 g Broccoli, 1 head, cut into small florets
  • 3 tbsp Curry paste of your choice
  • 400 g Coconut Milk, 1 can
  • 400 g Chickpeas, Drained and rinsed

To serve:

  • Naan bread

Instructions 

  • In a small bowl, mix the halloumi with the cornflour and toss well to coat.
  • Heat the oil in large frying pan over a high heat and add the cheese cubes.
  • Cook over a high heat for 5 minutes until nicely coloured all over.
  • Remove from the frying pan and set aside on a plate. Add the onion and broccoli to the empty pan (if your pan is not non stick you may need to add a little more oil here).
  • Cook for 5 minutes until they are starting to soften.
  • Add the curry paste and stir for 1 minute.
  • Next, add the coconut milk and chickpeas and bring to a simmer for 10 minutes until everything is mixed and the chickpeas are hot and the broccoli is cooked through.
  • Add the halloumi back to the pan and stir.
  • Serve with naan bread.

Notes

Veggies: You could vary this recipe a bit and use different vegetables. Cauliflower and spinach would be a good alternative here.
To make meaty: Switch the halloumi to 450g chicken breast chunks for a different version.
Coconut milk: You could use a half fat coconut milk if you would rather but it won’t be quite as rich and creamy.
 

Nutrition

Calories: 768kcalCarbohydrates: 44gProtein: 39gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 1617mgPotassium: 568mgFiber: 11gSugar: 9gVitamin A: 2267IUVitamin C: 71mgCalcium: 1356mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Indian
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3 Comments

  1. 5 stars
    This is amazing! Easily one of the best curries I’ve ever made (and I’ve made a lot from your recipes). A firm favourite for us!

  2. 5 stars
    We all loved this recipe. My son even ate the broccoli! I did add a teaspoon of garam masala at the end but probably down to the curry paste not being as spicy as needed

  3. 5 stars
    I made this tonight and substituted broccoli for chestnut mushrooms. It was absolutely lovely and even my strict ‘not a meal unless it has meat’ husband enjoyed it!