Thursday 17 November 2022



I know, I know this isn't the most authentic take on a vegetarian friendly curry - paneer would have FOR SURE been truer to it's origin BUT, hear me out before you give it a pass. 

Halloumi, yes, halloumi the Middle Eastern cheese usually pan fried for maximum enjoyment, really worked a dream in this fragrant, veg packed curry. 

It almost melts together with the tomato, coconut milk and spice broth in which it slowly simmers whilst retaining a perfect not quite chewy, not quite soft consistency.

I would say you could even cut out the rice if you fancied by adding more veg of your liking to the curry - I added aubergine and cauliflower but you could easily add broccoli, peppers, green beans or whatever veg you've got in the fridge!

I am not usually a big fan of curries but this unconventional take really won me over and I hope it will do the same for you!!!



  • 500g Halloumi
  • 1 ½ Heaped Tsp Chilli Powder
  • 1 Heaped Tsp Turmeric
  • 2 Tsp Garam Masala
  • 1 Cauliflower
  • Two courgettes
  • Bunch of Coriander
  • 400g Basmati Rice
  • 400ml Coconut Milk
  • 800g Plum Tomatoes (2 Tins)
  • 2 Brown Onions
  • 1 1/2 Tbsp Tomato Puree
  • 2 Cloves of Garlic
  • Knob of Ginger
  • Vegetable Oil

  • Chop Halloumi, courgette and cauliflower into bite-size pieces. 
  • Cut onion into slices.
  • Heat a large pan.
  • Add a splash of vegetable oil. 
  • Add your onions. 
  • Cook on a medium-high heat so they start catching on the pan and softening. 
  • Once the onions are beginning to brown, add your cubes of Halloumi.
  • As the Halloumi starts to brown, add grated garlic cloves, a grated knob of ginger, a heaped tsp of turmeric, 1 ½ tsp of chilli powder and 2 tsp of garam masala. 
  • Mix everything together, add your cauliflower, courgette
  •  and tomato puree. Mix it in.
  • Pour in your tinned tomatoes and your coconut milk. 
  • Stir everything together.
  • Get your rice on (follow pack instructions)
  • Cook on a medium heat until the curry is nice and thick.Serve the curry on top of your steaming rice. 
  • Garnish with freshly chopped coriander.

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