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Butter Halloumi Curry

4.8
13
Notes
45 mins cook
Enriching the curry with butter is a brilliant way of adding creaminess and richness. The salty nuggets of halloumi in the sauce make it a winning meal.
Sophie Wyburd

Sophie Wyburd

Butter Halloumi Curry
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Serves
4
Onion
Garlic
Ginger
Tomato Purée
Bay Leaf
Chilli Powder
Garam Masala
Water
Double Cream
Butter
Fenugreek Leaf
Halloumi
Coriander
Roti
Salt
Vegetable Oil

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    Notes
    (12)

    S
    Stan V.
    a month ago
    test 5
    S
    Stan V.
    a month ago
    test 3
    S
    Stan V.
    a month ago
    test with platform
    S
    Stan V.
    a month ago
    test with platform
    S
    Stan V.
    a month ago
    test
    P
    Peter L.
    a year ago
    Isn’t it supposed to be 600ml double cream?
    Mob
    Mob
    a year ago
    ·
    Admin
    Hi Peter! We used just 60ml double cream in this recipe
    R
    Ryan H.
    a year ago
    Made this yesterday & it was sooooo tasty. 10/10 will be having again - next time I’m going to add some mushrooms and raisins.
    R
    Rosy T.
    a year ago
    Sooo delicious! As good as a takeaway for sure
    E
    Ellie D.
    a year ago
    Such a warm comforting delicious SPEEDY curry! I added some asparagus I had in the fridge to add a bit of green and crunch, was lovely.
    E
    Emily G.
    a year ago
    Would never have thought to add halloumi as a meat alternative but now I’ll never look back. Even my meat loving boyfriend loved it! Reheats really well too so perfect for meal prep.
    A
    Alexandra C.
    a year ago
    Deliciously rich curry, would definitely cook this one again!
    D
    Daniel H.
    a year ago
    Absolutely love this one. I’m going to combine it (minus halloumi) with some marinaded chicken

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