Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Golden halloumi in a coconut curry sauce.
Equipment: Large frying pan or casserole
Measures and names
Ingredients
- 1 x 225g block halloumi, cubed
- 1 courgette (zucchini)
- 1 pepper, chopped
- 1 onion, 3 garlic cloves
- thumb of ginger
- 2 tbsp curry powder
- 1 x 400ml tin coconut milk
- 2 handfuls of spinach
- 1 tbsp oil
Method
- Fry the halloumi cubes in the oil until golden on all sides. Set aside.
- Cook the onion, courgette and pepper in the same pan for 6 minutes.
- Add the garlic, ginger and curry powder and cook for 1 minute.
- Pour in the coconut milk and simmer for 8 minutes, until slightly thickened. Stir in the spinach to wilt.
- Return the halloumi to warm through. Taste before salting — halloumi is salty — and serve over cauliflower rice.
Swaps and tips
Halloumi holds its shape in the sauce. Serve over cauliflower rice rather than basmati.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 16 g | 9 g | 2 g | 36 g | 423 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
