Name: Butter Halloumi Curry
Total time: 45 min
Yield: 4
Cuisine: Indian-Inspired
Ingredients: 2 Onions; 4 Cloves of Garlic; 3cm Knob of Ginger; 6 Tbsp Tomato Puree; 1 Bay Leaf; ½ Tsp Mild Chilli Powder; 1 Tsp Garam Masala; 250ml Water; 60ml Double Cream; 60g Anchor Butter; 1 Tsp Dried Fenugreek Leaves (Methi); 450g Halloumi; Handful of Fresh Coriander; 4 Roti, To Serve; Salt; Vegetable Oil

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Enriching the curry with butter is a brilliant way of adding creaminess and richness. The salty nuggets of halloumi in the sauce make it a winning meal.

Butter Halloumi Curry

Finely slice your onions. Finely chop your garlic and ginger.

Add a good glug of vegetable oil to your saute pan. Add your onions and cook for 15 mins over a medium heat, until they are fully softened and have just begun to caramelize. Add your garlic, ginger and tomato puree, then cook for 2 mins.

Tip in your bay leaf, chilli powder and garam masala, then add your water and your cream. Bring to a gentle simmer and simmer for 5 mins.

Meanwhile, cut your halloumi into large chunks.

Heat a frying pan over a medium heat. Add your halloumi and cook for 5 mins until each piece is golden on all sides.

Pour your sauce into a blender, then blitz until you have a smooth consistency.

Pour the sauce back into the pan, then tip in your fenugreek leaves (if using) and your halloumi. Add your butter, then season to taste with salt and pepper.

Finish your curry with an extra drizzle of cream and some coriander leaves. Serve with roti.

Sooooo tasty! Clarkenation loves this curry! Keep up the brilliant work. Love, JC

DELICIOUS!! I've replaced the cream with oat milk, and a bit of flour for thickening... So good!

Omg yummy!!! I used red onions (didn’t have white onions). I also used Skyr yoghurt and a little bit of butter (for a healthy kick!). Tastes so good.

Don’t know if maybe I cooked it wrong but it tasted mostly of raw garlic and didn’t have the depth of flavour I was expecting. Wanted to love it but not my tempo sadly.

Isn’t it supposed to be 600ml double cream?

Made this yesterday & it was sooooo tasty. 10/10 will be having again - next time I’m going to add some mushrooms and raisins.

Sooo delicious! As good as a takeaway for sure

Such a warm comforting delicious SPEEDY curry! I added some asparagus I had in the fridge to add a bit of green and crunch, was lovely.

Would never have thought to add halloumi as a meat alternative but now I’ll never look back. Even my meat loving boyfriend loved it! Reheats really well too so perfect for meal prep.

Deliciously rich curry, would definitely cook this one again!

Absolutely love this one. I’m going to combine it (minus halloumi) with some marinaded chicken

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6315958981112

Hi Peter! We used just 60ml double cream in this recipe

Made this yesterday &amp; it was sooooo tasty. 10/10 will be having again - next time I’m going to add some mushrooms and raisins.

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

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Indian-Inspired

Veggie

Butter
Halloumi
Curry

Dinner

Finely slice your onions. Finely chop your garlic and ginger.

Add a good glug of vegetable oil to your saute pan. Add your onions and cook for 15 mins over a medium heat, until they are fully softened and have just begun to caramelize. Add your garlic, ginger and tomato puree, then cook for 2 mins.

Tip in your bay leaf, chilli powder and garam masala, then add your water and your cream. Bring to a gentle simmer and simmer for 5 mins.

Meanwhile, cut your halloumi into large chunks.

Heat a frying pan over a medium heat. Add your halloumi and cook for 5 mins until each piece is golden on all sides.

Pour your sauce into a blender, then blitz until you have a smooth consistency.

Warm up your roti in a hot frying pan.

Pour the sauce back into the pan, then tip in your fenugreek leaves (if using) and your halloumi. Add your butter, then season to taste with salt and pepper.

Finish your curry with an extra drizzle of cream and some coriander leaves. Serve with roti.

Fakeaway

Mob Classic

Onion

Garlic

Clove

Ginger

Centimetre

Tomato Purée

Tablespoon

Bay Leaf

Chilli Powder

Teaspoon

Garam Masala

Water

Millilitre

Double Cream

Butter

Gram

Fenugreek Leaf

Halloumi

Coriander

Roti

Salt

Vegetable Oil

Curry

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