About the Recipe
This Butter Halloumi Curry is a bold and comforting vegetarian twist on the classic butter chicken. Made with golden chunks of halloumi simmered in a rich, creamy tomato-based curry sauce infused with garam masala, cumin, and curry powder — this dish delivers all the warmth and depth of Indian flavours in under 30 minutes. Perfect for meat-free weeknight dinners, this easy halloumi curry recipe is finished with butter for richness, served over fluffy white rice, and topped with fresh coriander and crunchy almonds. Whether you're looking for a quick vegetarian curry, a cosy comfort food idea, or a new way to enjoy halloumi, this recipe checks all the boxes.
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Ingredients
These ingredients are for 1 servings, for customisable servings download the Quick Grub App!
For The Curry
30g white onion, finely chopped
1 garlic clove, minced
1 tsp ginger, finely grated
¾ tbsp tomato paste
1 tsp curry powder
½ tsp cumin
1 tsp garam masala
½ tsp brown sugar
40ml cream
75ml water
½ tbsp butter
112g halloumi, cut into chunks
For The Rice
75g white rice
For Serving
Chopped almonds
Chopped fresh coriander
Preparation
For The Curry
In a saucepan, sauté the onion in a little oil. Once softened, add garlic and ginger.
When fragrant, stir in tomato paste and spices.
Fry gently for 1 more minute, then add cream, water, and sugar.
Simmer for 5 minutes, blend until smooth, and return to pan.
Add butter and halloumi, simmer another 6 minutes, adding water if needed.
For The Rice
Cook rice according to packet instructions.
For Plating
Serve curry over rice, topped with chopped coriander and sliced almonds.
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