Cheat's Halloumi Curry

Looking for a healthier fakeaway? You're in the right spot. Think butter chicken… but make it veggie, quicker, and a little bit lighter for January, without compromising on taste. Golden halloumi in a rich, silky sauce, spiced just right, with a touch of Greek yoghurt for that spoon-coating creaminess. It’s bold, cosy, and perfect for those nights when you want big flavour without the faff. To naturally increase fibre and plant points, we’re teamed it with a bright, refreshing mix of fragrant tomatoes, crisp cucumber and a touch of fresh coriander to cut through the richness and make the whole dish feel beautifully balanced (if you don’t like coriander you can swap it for parsley). Served with fluffy Veetee Basmati Rice, which soaks up all that deliciousness. Veetee steam filter the rice, so you can simply have to heat it up in the microwave and get perfect results every time. This recipe is also ideal for meal prep, simply make a big batch and you can then heat your Veetee rice up in 2 minutes when you’re ready to eat - winning!

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Ingredients

onion 2 (sliced)
ginger & garlic paste 2 tbsp
tomato purée 4 tbsp
garam masala 2 tsp
ground cumin 2 tsp
ground turmeric 1 tsp
chilli powder pinch
halloumi 400 g (diced)
cucumber ½ (chopped)
tomatoes 100 g (chopped)
fresh coriander 1 handful (chopped)
Veetee heat & eat basmati rice pots 500 g
Greek yoghurt 70 g
butter 2 tsp

Method

Make the curry

Thinly slice the onions.
Heat a dash of oil in a frying pan over a medium heat, add the onions and fry for 8 minutes. Then stir in the ginger & garlic paste and tomato purée and cook for 3 minutes on a high heat, helping to caramelise the tomato purée for the best flavour.
Lower the heat back to medium, add the garam masala, cumin* and ground turmeric, chilli powder (you can add more chilli to taste), and cook for 1 minute. Pour in 75ml warm water per serving** (300ml for 4 people, 150ml for 2 people). Simmer gently for 5 minutes.
Blend the sauce until smooth with a hand held blender in the pan, or in a blender and then return it to the pan.

Cook the halloumi

While the onions or sauce are cooking, cook the halloumi. Dice the halloumi. Heat a dash of oil in a large pan over a medium heat. Fry the halloumi or 2–3 minutes on each side until golden.

Make the salad

Deseed and chop the cucumber, chop the tomatoes* and fresh coriander**.
In a bowl mix together the cucumber, tomatoes and some of the coriander (keep some coriander to garnish the finished dish), season with salt and pepper.

Cook the rice

Microwave the Veetee basmati rice according to the packet instructions.

Finish the dish & Plate Up

Add the halloumiand Greek yoghurt to the curry and heat through. Stir in the butter and let it melt.
Plate up the curry, with the basmati rice, scatter over the reserved coriander and serve the salad on the side, then tuck in and enjoy.

Cheat's Halloumi Curry

Start your shop...

Ingredients

Method

Make the curry

Cook the halloumi

Make the salad

Cook the rice

Finish the dish & Plate Up

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