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Easy one-pot halloumi curry

Easy one-pot halloumi curry

Based on 130 ratings
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Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/
"Want a shortcut with more flavors? Try our CURRY POWER seasoning to substitute cumin, ground coriander, turmeric, and garam masala! For this recipe, we took inspiration from Indian curry with paneer and experimented with a popular European grill cheese: Halloumi cheese. Halloumi has a similar texture to paneer, but the taste is different. Golden, crispy halloumi cheese is surprisingly tasty when tossed in a hearty curry with sweet potato and peas. If you want to experiment with new flavor combinations in your kitchen, or just love halloumi cheese, give it a try! If you want to try paneer curry, you can check out the palak paneer recipe on our platform."
Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
250 g
halloumi
200 g
sweet potatoes
100 g
frozen peas
1
onion
15 g
ginger
2 cloves
garlic
1 tsp
garam masala
½ tsp
ground cumin
½ tsp
ground turmeric
1 tsp
ground coriander
½ tsp
chili flakes
400 ml
canned crushed tomatoes
250 ml
coconut milk
150 ml
water
vegetable oil
salt
pepper
basmati rice (for serving)
cilantro (for garnish)
3 tsp
Kitchen Stories Curry Power seasoning (optional)
MetricImperial

Utensils

cutting board, knife, nonstick pan, bowl (small), Curry Power seasoning

How-To Videos

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How to cook basmati rice

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Homemade garam masala spice mix

homemade-curry-paste

Homemade curry paste

Nutrition per serving

Cal800
Fat53 g
Protein29 g
Carb60 g
  • Step 1/ 3

    Cut the halloumi into cubes or thick slices. Peel and cut sweet potato into small cubes, approx. 1.5 cm. Peel onion, cut in half, and slice finely. Peel and finely mince ginger. Peel, crush, and finely mince garlic.
    • 250 g halloumi
    • 200 g sweet potatoes
    • 1 onion
    • 15 g ginger
    • 2 cloves garlic
    • cutting board
    • knife

    Cut the halloumi into cubes or thick slices. Peel and cut sweet potato into small cubes, approx. 1.5 cm. Peel onion, cut in half, and slice finely. Peel and finely mince ginger. Peel, crush, and finely mince garlic.

  • Step 2/ 3

    In a deep non-sticking pan, heat 1–2 tbsp. of vegetable oil over medium to high heat. Add halloumi and fry until all sides are golden brown. Remove and set aside. In the same pan, add more oil if needed, add the onion and fry until translucent. Add minced ginger and garlic. Fry until fragrant. Add sweet potato, fry for approx. 3 min. Add cumin, turmeric, ground coriander, or our CURYY POWER seasoning (if using), and chili flakes to a small bowl, mix to combine. Add to the pan and fry briefly until fragrant.
    • vegetable oil
    • 3 tsp Kitchen Stories Curry Power seasoning (optional)
    • ½ tsp ground cumin
    • ½ tsp ground turmeric
    • 1 tsp ground coriander
    • ½ tsp chili flakes
    • nonstick pan
    • bowl (small)
    • Curry Power seasoning

    In a deep non-sticking pan, heat 1–2 tbsp. of vegetable oil over medium to high heat. Add halloumi and fry until all sides are golden brown. Remove and set aside. In the same pan, add more oil if needed, add the onion and fry until translucent. Add minced ginger and garlic. Fry until fragrant. Add sweet potato, fry for approx. 3 min. Add cumin, turmeric, ground coriander, or our CURYY POWER seasoning (if using), and chili flakes to a small bowl, mix to combine. Add to the pan and fry briefly until fragrant.

  • Step 3/ 3

    Add tomatoes, coconut milk, and water, bring to a boil, then stew over medium heat. Season with salt and pepper. Let simmer for approx. 20 min., or until it’s reduced and thick and the sweet potato is cooked through. Reserve a few pieces of halloumi for serving. Add the frozen peas plus the remaining halloumi back to the pan towards the end to warm through, season with garam masala (this can be skipped if you use CURRY POWER seasoning). Season again with salt if necessary. Serve with steamed basmati rice and fresh coriander.
    • 400 ml canned crushed tomatoes
    • 250 ml coconut milk
    • 150 ml water
    • 100 g frozen peas
    • 1 tsp garam masala
    • salt
    • pepper
    • basmati rice (for serving)
    • cilantro (for garnish)

    Add tomatoes, coconut milk, and water, bring to a boil, then stew over medium heat. Season with salt and pepper. Let simmer for approx. 20 min., or until it’s reduced and thick and the sweet potato is cooked through. Reserve a few pieces of halloumi for serving. Add the frozen peas plus the remaining halloumi back to the pan towards the end to warm through, season with garam masala (this can be skipped if you use CURRY POWER seasoning). Season again with salt if necessary. Serve with steamed basmati rice and fresh coriander.

  • Enjoy your meal!

    Easy one-pot halloumi curry

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