Butter Halloumi Curry

Ready to make a delicious meal with minimal effort? This slow cooker butter halloumi curry is all you need for an easy vegetarian dinner. Try it today!

Prep time: 15 minutes
Cook time: 3hrs
Serves: 4


For the sauce 

  • 8 cardamom pods 
  • 1 tsp. fenugreek seeds 
  • 2 tsp cumin seeds 
  • 1/2 tsp. cayenne pepper 
  • 1 tsp. ground turmeric 
  • 2 garlic cloves, chopped 
  • 2 1/2 cm piece fresh root ginger, peeled and grated 
  • 40 g butter or ghee, melted 
  • 1 onion, chopped 
  • 400 g tin chopped tomatoes 
  • 1 tbsp tomato puree 
  • 1 tbsp mango chutney, plus extra (optional) to serve 

For the Curry

  • 500 g halloumi, cut into 2cm cubes  
  • 1 cinnamon stick 
  • 100 ml double cream  
  • Large handful fresh coriander leaves, roughly chopped 


Make this delicious curry in a few simple steps!

Step 1: Start by opening the cardamom pods. Crush them with a pestle and mortar to release the seeds. Get rid of the pod husks. Add fenugreek, cumin, cayenne, and turmeric to the mortar and crush until the spices are finely ground.

Step 2: Put the ground spices in a blender along with the other sauce ingredients. Blend until smooth. Transfer the sauce to a slow cooker and add halloumi cheese and a cinnamon stick.

Step 3: Cover the slow cooker and cook on low for 3-5 hours. Take out the cinnamon stick and stir in the cream. Heat the curry briefly, check the seasoning, and sprinkle some coriander on top. Serve with rice and mango chutney for a flavourful meal.

Recipe inspired by Good Housekeeping

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