A warming, one-pot curry packed with crispy halloumi, tender cauliflower and rich coconut spice. A proper weeknight winner that's perfect for batching, reinventing all week or simply stashing in the freezer.
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Serves
6
Onion
Halloumi
Cauliflower
Garlic
Fresh Ginger
Ground Turmeric
Chilli Powder
Garam Masala
Tomato Purée
Chopped Tomatoes
Coconut Milk
Vegetable Stock
Salt
Black Pepper
Unlock the remix meals
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Serves
6
Onion
Halloumi
Cauliflower
Garlic
Fresh Ginger
Ground Turmeric
Chilli Powder
Garam Masala
Tomato Purée
Chopped Tomatoes
Coconut Milk
Vegetable Stock
Salt
Black Pepper
Unlock Mob Premium
Unlock the remix meals
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Slice the onions. Cut the halloumi and cauliflower into bite-sized chunks. Grate the garlic and ginger.
Step 2.
Heat a large saucepan over a medium-high heat and add the vegetable oil. Tip in the onions and cook for 8–10 mins until soft, golden and catching on the bottom.
Step 3.
Add the halloumi and fry for 5 mins until golden on all sides.
Step 4.
Stir in the grated garlic and ginger, followed by the turmeric, chilli powder and garam masala. Cook for a minute until fragrant, then add the cauliflower and tomato purée.
Step 5.
Pour in the chopped tomatoes and coconut milk. Stir everything together and bring to the boil. Reduce to a medium heat and simmer for 20–25 mins until the curry has thickened and the cauliflower is tender. Season to taste with salt and pepper.
Step 6.
Leave to cool before storing. The curry will keep for up to 4 days in the fridge and 3 months in the freezer. To reheat, whack a portion in the microwave or defrost straight in the pan.
Eating some now? Simply serve with rice.
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