Halloumi Curry with Roasted Cauliflower

A dark, patterned plate of halloumi curry, rice and naans plus next to it, small bowls of condiments, a fork and a napkin.

Halloumi Curry with Roasted Cauliflower

This halloumi curry makes for a wonderfully flavourful and hearty dinner…

…combining the firm, caramelised texture of everyone’s favourite Cypriot cheese with vibrant Indian spices and the comforting, mellow earthiness of cauliflower and green beans.

All the family will love this dish and it’ll fill up even the most dedicated meat-eaters! Serve with rice, naans, chutney and raita for an Indo-Cypriot feast.

Serves 4 | Time: 1 hour | Difficulty: Easy

Ingredients

  • 1 block of YAMAS! halloumi, cubed
  • 400g tin chopped tomatoes
  • 1 onion, chopped
  • 100g green beans, trimmed and halved
  • ½ jar of balti curry paste (or make your own!)
  • 1 small cauliflower, broken into florets
  • 1 tsp each of turmeric, garam masala and chilli powder
  • 3 tbsp vegetable oil
  • 1 handful of coriander
  • Pilau rice, naan, mango chutney & raita to serve

Method

  1. Heat the oven to 180°C.
  2. Mix the cauliflower with 1 tbsp of vegetable oil, the dried spices and some seasoning. Spread out on a baking tray and roast for around 20 minutes until golden, turning often. Set to one side to cool.
  3. Fry the onion in the rest of the veg oil until just starting to turn golden. Add in the halloumi and fry for a couple of minutes, turning once for an even colour.
  4. Stir in the balti paste and cook until fragrant, then add in the chopped tomatoes and half a tin of water. Simmer for 15 minutes.
  5. Add in the green beans and cook until tender, then stir through the roast cauliflower.
  6. Garnish your delicious halloumi curry with the coriander and serve with your choice of pilau rice, naan, mango chutney & raita.

A crowd-pleaser for veggies and meat eaters alike!

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