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

Halloumi and Sweet Potato Curry

CAN THE 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 INSTRUCTIONS FOR 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

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HALLOUMI & SWEET POTATO CURRY


Halloumi and Sweet Potato Curry
Curry
Indian
Yield: 4

Halloumi & Sweet Potato Curry

prep time: 15 minscook time: 20 minstotal time: 35 mins
A mild and fragrant halloumi and sweet potato curry, using halloumi as a substitute for traditional Indian paneer. A tasty vegetarian curry which the whole family will love.

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 for cook for 5 minutes on a medium heat.
  5. Stir in the coconut milk and simmer for 5 minutes.
  6. Add the 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.

NOTES:

Calories and nutrition are for 1 serving.
calories
431
fat (grams)
39.9
sat. fat (grams)
24
carbs (grams)
10.8
protein (grams)
10.7
sugar (grams)
3.9

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Sweet Potato and Halloumi Bake

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

Beth Sachs (Jam & Clotted Cream)
7 Comments

7 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. Wow, that looks so creamy and full of FLAVOR! Perfect dinner idea, thanks for sharing!

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

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

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