Creamy Butter Halloumi Curry

This Butter Halloumi Curry is a dish that really hits home. Kids and adults love the creaminess of this meal. And best of all you can adjust the heat to suit your palate. The Halloumi cheese brings a lovely firmness and saltiness to the dish.

Halloumi in a creamy curry!

Some people will be skeptical about Halloumi cheese in a curry. When I made this dish at Didingwe river lodge my brother and the owner of the lodge were very skeptical. They kept making jokes about how they are going to get some meat and make a braai:) But in the end, they loved it.

One of the key tips for this dish is to cut the onions very fine. You can even grate the onion. This is for the base of the sauce. Then saute it on medium heat until they are really soft and have a nice brown color to them.

Don’t forget to cook your curry in the pan before adding the cream and coconut milk. This is a very important step and it ensures that the curry spices release all their flavor into the dish. (Step 2 below). I hope you enjoy this easy and delicious Butter Halloumi Curry.

Creamy Butter Halloumi Curry

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• Author: The Nomadic Cook
• Total Time: 35 min
• Yield: 4 1x

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Description

A lovely vegetarian curry.  You can adjust the heat as you want.  Just omit the chilies and chili powder if you want a more mild curry.  Just as delicious.

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Ingredients

Scale 1x2x3x

• 300g of Halloumi cheese cut into 1-inch cubes
• Salt to taste
• 2 Tablespoons butter
• Oil
• 1 cup cream
• 1/2 cup coconut milk
• 1 Tablespoon Coriander powder
• 1 teaspoon Garam Masala
• 1 teaspoon curry leaves
• 2 bay leafs
• 20 Cashew nuts soaked in water for 20 minutes
• 1  tablespoon tomato paste
• 1 1/2 teaspoon minced garlic 
• 1 teaspoon minced ginger
• 2 medium onions finely chopped or 1 big onion
• 2 green chilies cut into small disks
• 1 tablespoon mild curry powder

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Instructions

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1. Heat 1 tablespoon of oil and 2 tablespoons butter in cast iron pan or wok over medium heat and saute the finely cut onion with and bay leaf until brown. (15 minutes or so). When it is soft and brown add the garlic and ginger and cook for 2 more minutes.
   
2. Then add the green chili and curry powder and saute for 60 seconds.  Also, add the cashew nut paste and stir for about 3 minutes. Add some salt.
   
3. Add the tomato paste and cook for about 4 minutes. Add the coriander powder, garam masala, curry leaves, and mix well.
   
4. Add the coconut milk and cream. Mix well and simmer for another 5 minutes.  Add the halloumi cheese and simmer for about 3 minutes until you have the sauce thickness you desire.
   
5. Serve with naan bread or basmati rice.

Equipment

Wooden Cooking Utensils

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Country Carbon Steel Pan

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Chef’s Knife

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Notes

• The equipment section above contains affiliate links to products I use or recommend.
• You can use a mortar and pestle to grind the cashew nuts to form a paste.
• You can of course always substitute the halloumi cheese with chicken breast and make a chicken curry.

Please rate this recipe if you enjoyed it. Thanks!

• Prep Time: 10 min
• Cook Time: 25 min
• Category: Main meal
• Method: Pan
• Cuisine: Indian

Keywords: Curry

Life of a Nomadic Cook

Being a Nomadic Cook I see and use all kinds of kitchens and equipment. This week I was fortunate to use a kitchen that had most of the things a cook needs! But as always I brought my mobile kitchen with me. You will notice my dutch oven and Country Carbon Steel Pan on the stove and counter.