This slow cooker recipe makes for the perfect vegetarian midweek option. Halloumi is cooked in a deliciously spiced and rich butter curry sauce, filled with a mix of cardamom, fenugreek, cumin, cayenne, turmeric, garlic, ginger and mango chutney for a beautifully fragrant dish.
This recipe couldn't be easier either, requiring only 15 mins of prep time and only five mins of cooking time (as the slow cooker does all the hard work for you). It's one of our regular recipes to make for dinner during the week and is perfect when served with rice or garlic naan bread.
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Yields:
4
Prep Time:
15 mins
Cook Time:
3 hrs
Total Time:
3 hrs 15 mins
Cal/Serv:
647
Ingredients
For the sauce
8
cardamom pods
1tsp.
fenugreek seeds
2tsp.
cumin seeds
1/2tsp.
cayenne pepper
1tsp.
ground turmeric
2
garlic cloves, chopped
21/2
cm piece fresh root ginger, peeled and grated
40g
butter or ghee, melted
1
onion, chopped
400g
tin chopped tomatoes
1Tbsp.
tomato puree
1Tbsp.
mango chutney, plus extra (optional) to serve
For the curry
500g
halloumi, cut into 2cm cubes
1
cinnamon stick
100ml
double cream
Large handful fresh coriander leaves, roughly chopped
Directions
Step 1With a pestle and mortar, bash open cardamom pods and crush briefly until seeds come out. Pick out and discard the pod husks. Add the fenugreek, cumin, cayenne and turmeric to mortar, then crush spices with the pestle until ground to a medium coarseness.
Step 2Put the ground spices in a blender, along with the remaining sauce ingredients and blend until smooth. Transfer sauce to the slow cooker and stir in the halloumi and cinnamon stick.
Step 3Cover with the lid and cook on low for 3-5hr (timings may vary between slow cooker models). Remove and discard the cinnamon, stir through the cream, recover the lid and heat briefly. Check seasoning and sprinkle with coriander. Serve with rice and mango chutney, if you like.
Halloumi is already very salty so no need to add anymore salt to this recipe!
No mango chutney? Any sweet chutney would work well.
Looking for more vegetarian curry recipe ideas? We've rounded up 19 of our favourites in our gallery for winter warmers and have a whole gallery just on the best halloumi recipes to make now.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
