This butter halloumi curry is my take on butter chicken. As a vegetarian, butter chicken isn’t something I usually get to enjoy, but this version is packed with vegetarian proteins, namely chickpeas and halloumi. It’s a quick meal to make, and it’s delicious!
If you’re looking for more easy weeknight dinner ideas check out my Veggie-Packed Stir Fry or my Greek Loaded Potato Bowls.
Why you’ll love this halloumi curry
- Vegetarian protein: if you’re looking for a flavourful meal packed with plant-based protein, this is it! With chickpeas and halloumi, it’s filling and delicious.
- Weeknight meal: this dish comes together pretty quickly, making it the perfect dinner to make during the week.
What you need to make this butter halloumi curry
Many of the ingredients you need are pantry staples. All the ingredient quantities are in the recipe card below.
- Butter
- Shallot or small onion
- Garlic
- Ginger
- Curry powder
- Red curry paste
- Coconut milk
- Maple syrup
- Halloumi
- Basmati rice
- Chickpeas
- Cilantro
Additions & Substitutions for this butter halloumi curry
Additions
- More veggies: feel free to add carrots, peas, or kale for added fibre, nutrients and colour!
Substitutions
- Other protein: halloumi is the star of this dish, and I added chickpeas for even more protein. If there is a protein you want to use other than chickpeas, feel free to try that.
Butter Halloumi Curry FAQs
Butter halloumi curry is a rich, creamy vegetarian curry where halloumi cheese tops a buttery, spiced coconut-milk based sauce. It’s like a vegetarian version of butter chicken.
You can make the sauce ahead of time. But I suggest cooking the halloumi right before serving for best results and texture.
Absolutely! Try spinach, peas, bell peppers, or roasted cauliflower to bulk up the curry and add some more nutrients and fibre.
It’s best to freeze the curry sauce only. Halloumi can change texture when frozen, so add fresh halloumi when reheating.
This recipe isn’t spicy. But you could add red chili flakes or cayenne pepper if you want to add some heat.
Halloumi Curry
Ingredients
- 1 tbsp butter
- 1 shallot or small onion, diced
- 2-3 garlic cloves, minced
- 1 tbsp ginger, minced
- 3 tbsp curry powder
- 1 ½ tbsp red curry paste
- 1 (400ml) can coconut milk
- 1 can chickpeas, drained and rinsed
- 1 tsp maple syrup
- 1 cup basmati rice, uncooked
- 1 package halloumi
- cilantro
Instructions
- In a large pan, over medium heat, melt butter. Saute shallot/onion until soft and fragrant. Add garlic and ginger, and cook for about 1 minute.
- Add curry powder and red curry paste. Stir well to combine. It will look dry, but that's okay.
- Add the coconut milk, and break up any chunks of spices that remain. Add the maple syrup.
- Bring to a simmer, and let gently simmer for 5-10 minutes or until thickened slightly.
- Cook 1 cup basmati rice according to the directions on the package.
- Meanwhile, pan fry the halloumi. Drain any liquid from the halloumi package, and cut into strips. In another large pan, over medium high heat add the halloumi (I don't usually use any fat to cook it, but you can if you'd like). It will start to release liquid, but that will burn off. Once one side is golden brown, flip and fry the other side until also golden brown. Remove from the heat, and cut into cubes.
- Once the curry is thickened, add the can of chickpeas and toss well to combine. Add salt and pepper to your taste preference.
- To serve, add rice to a bowl, a spoonful of curry on top, add some cubes of halloumi on top, and garnish with cilantro. Enjoy!
Nutrition
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If we haven’t met yet, hi hello! I’m Bailey, a Registered Dietitian and recipe developer. I offer 1:1 nutrition coaching and cooking classes to help make healthy eating easier. On my blog you can find easy, seasonal, vegetarian recipes! If you try this recipe (or any of my other recipes), leave me a comment with your thoughts!
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Easy, straightforward vegetarian recipe with lots of flavor.
Perfect if you’re trying to move away from chicken and meat.
I’m a curry fan.