Halloumi & Sweet Potato Curry


A mild and fragrant halloumi and sweet potato curry, using halloumi as a substitute for traditional Indian paneer.

Halloumi and Sweet Potato Curry


This yummy and filling halloumi and sweet potato curry is perfect weekend comfort food. 

The sauce is fragrant, creamy and very mild (although you can make it hotter if you wish), and I love the flavour combination of the sweet potatoes against the saltiness of the halloumi. 

Halloumi and Sweet Potato Curry

HALLOUMI VS PANEER


Traditionally the Indian cheese paneer would have been used in this curry, but due to availability issues I have substituted it for halloumi cheese.

Both paneer and halloumi can be heated to high temperatures without melting, which is what we want in a dish like this and I have to say I actually prefer the slightly saltier flavour of the halloumi.

By all means use paneer if you can get hold of it easily though. 

Halloumi and Sweet Potato Curry


PIN THE CURRY FOR LATER!

Sweet Potato and Halloumi Curry #curry #halloumicurry #sweetpotato

CAN THE HALLOUMI CURRY BE FROZEN?


The curry can be frozen minus the halloumi, which loses it's firm texture if it is frozen and then defrosted.

You can fry the halloumi cubes once you're ready to eat it. The curry can be frozen for up to 3 months, so why not make a double batch and freeze half?


STEP BY STEP HALLOUMI & SWEET POTATO CURRY


Halloumi

Firstly you need to cut a block of halloumi (they usually come in 200g or 250g packets) into bite size chunks with sharp knife.

Fried Halloumi

Heat some oil in a pan and fry the halloumi chunks until they are starting to brown. You might find quite a bit of liquid come out of the cheese but just be patient and it will evaporate. 

Once the halloumi cubes are golden, remove the pan from the heat and pop the halloumi into a bowl ready for later.

Sweet Potatoes

Next it's time to peel and chop 3 medium sweet potatoes into large chunks and boil in a pan of water for 6 minutes until tender. 

Drain the sweet potatoes and set aside for later.

Sweet Potatoes

Now it's time to make the curry base. Firstly fry a sliced red onion (you can use an ordinary onion if you prefer), chopped garlic, chopped fresh ginger and coriander stalks until soft. 

It's best to do this over a low heat to prevent burning.

Curry Base

Once they are soft, add the curry paste. I use a mild paste like korma, but if you like things a bit hotter then use something slightly spicier. 

Alternatively you could add a fresh chopped red chilli at the same time as the onion.

Curry Paste

After a couple of minutes it's time for the coconut milk. Use full fat coconut milk as it gives a much creamier smoother sauce.

Curry Sauce

Once the sauce has simmered for 5 minutes, add the cooked sweet potato and a handful of spinach  into the pan. Make sure everything is coated in the curry sauce and simmer on a low heat.

Sweet Potato Curry

After a few minutes it's time to add the fried halloumi back into the mix. Make sure everything is combined and warmed through.

Halloumi & Sweet Potato Curry

Now it's ready to eat. I serve the curry with basmati rice, naan breads and mango chutney for a yummy filling meal. Lentil dhal would also be a nice accompaniment. 

Halloumi and Sweet Potato Curry

MORE SWEET POTATO RECIPES YOU MIGHT LIKE


try next

SWEET POTATO & HALLOUMI BAKE

This yummy sweet potato and halloumi bake is perfect with a crusty baguette and a chilled glass of white wine.

Sweet Potato and Halloumi Bake

Back to the recipe, and if you want to know how to make this yummy veggie curry using halloumi and sweet potatoes, keep reading!


Halloumi and Sweet Potato Curry, Vegetarian Curry
Vegetarian, Curry
Indian
Yield: 4
Author:

Halloumi and Sweet Potato Curry

Halloumi and Sweet Potato Curry

Prep time: 20 MCook time: 35 MTotal time: 55 M
A mild and fragrant halloumi and sweet potato curry, using halloumi as a substitute for traditional Indian paneer.

Ingredients:

  • 200g Halloumi, cubed
  • 2 TBSP Oil
  • 3 Sweet Potatoes, peeled and cut into large chunks
  • 1 Red Onion, sliced
  • 2 Garlic Cloves, chopped
  • 2cm piece fresh ginger, peeled and chopped
  • Coriander stalks - about 6, chopped
  • 3 TBSP Korma Curry Paste
  • 400g Tin Coconut Milk
  • 100g Baby Spinach

Instructions:

  1. Fry the halloumi in a little oil until golden. Set aside for later
  2. Bring a pan of water to the boil and cook the sweet potato chunks for 6 minutes. Drain and set aside.
  3. In a large pan, fry the onion, garlic, ginger and coriander stalks until the onion is soft.
  4. Add the korma curry paste and cook for 5 minutes on a medium heat.
  5. Stir in the coconut milk and simmer for 5 minutes.
  6. Add the cooked sweet potato and spinach to the curry and heat through (letting the spinach wilt).
  7. Finally, add the halloumi cheese just before serving.
  8. Serve with rice and naan breads.
Calories
580.95
Fat (grams)
44.56
Sat. Fat (grams)
27.61
Carbs (grams)
30.14
Fiber (grams)
4.54
Net carbs
25.60
Sugar (grams)
8.68
Protein (grams)
20.26
Sodium (milligrams)
538.88
Cholesterol (grams)
54.41
Calories and nutrition for 1 serving.
Created using The Recipes Generator

9 comments

  1. This is exactly the comfort food I've been looking for! I can't wait to try this!

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  2. This is so simple to make and looks amazing!

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  3. This comment has been removed by a blog administrator.

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  4. This is such a great idea to use halloumi in a curry sauce. We love all things curry here at our house - the spicier the better!

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  5. Thanks Karen - the halloumi is so yummy in this curry

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  6. YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading :)

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  7. Thank you for sharing these awesome crock pot recipes. My family and I tend to eat the same thing every week due to the fact that both parents work full-time jobs and by the time baby is picked up from preschool we are all exhausted. These crock pot recipes give me a better idea of ways to incorporate new meals. The food will be done by the time we get home and not spending an hour trying to cook after we finally make it home from work.

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  8. YUM! I made this last night and it's fantastic! I used both Sweet potatoes and white potatoes because I didn't have enough sweet, and it worked out great. Thank you!

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