Halloumi Curry {30 Minute Meal}

Pan full of delicious vegetarian curry made with halloumi, chickpeas and broccoli.

5 from 30 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 Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Indian

Servings:

Author: Sarah Rossi

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