• Feel Good
  • 3rd Dec 2022
  • 0
  • 2 minutes

Butter halloumi curry

A great vegetarian take on a classic butter chicken. The salty chunks of halloumi make this dish.

Serves: 4


2 Onions
4 Cloves of Garlic
3cm Knob of Ginger
6 Tbsp Tomato Puree
1 Bay Leaf
½ Tsp Mild Chilli Powder
1 Tsp Garam Masala
60ml Double Cream
60g Anchor Butter
1 Tsp Dried Fenugreek Leaves (Methi)
450g Halloumi
Handful of Fresh Coriander
4 Roti, To Serve
Vegetable Oil


Finely slice your onions. Finely chop your garlic and ginger.

Add a good glug of vegetable oil to your saute pan. Add your onions and cook for 15 mins over a medium heat, until they are fully softened and have just begun to caramelize. Add your garlic, ginger and tomato puree, then cook for 2 mins.

Tip in your bay leaf, chilli powder and garam masala, then add 250ml of water and your cream. Bring to a gentle simmer and simmer for 5 mins.

Meanwhile, cut your halloumi into large chunks.

Heat a frying pan over a medium heat. Add your halloumi and cook for 5 mins until each piece is golden on all sides.

Pour your sauce into a blender, then blitz until you have a smooth consistency.

Warm up your roti in a hot frying pan.

Pour the sauce back into the pan, then tip in your fenugreek leaves (if using) and your halloumi. Add your butter, then season to taste with salt and pepper.

Finish your curry with an extra drizzle of cream and some coriander leaves. Serve with roti.

Recipe credit: MOB Kitchen

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Beth Williams
Senior Digital Executive

Beth is our Senior Digital Executive and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle…


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