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Serves 4

5 minutes preparation

15 minutes cooking

Ingredients
  • 2 x 180g Cyprus Style Haloumi, sliced
  • 2 tbsp butter chicken curry paste
  • 4 garlic cloves, crushed
  • 1 inch ginger, grated
  • 240g coconut cream
  • 400g tin of chickpeas, drained
  • 2 handfuls spinach
  • Rice
  • Coriander, garnish

Butter Haloumi Curry

  1. In a pan over low heat, add curry paste, garlic and ginger. Mix to combine.
  2. Once the curry paste mixture is heated through, add in coconut cream and stir chickpeas and spinach into sauce until combined.
  3. In a separate pan, grill sliced haloumi for 1-2 minutes on each side until brown and crispy.
  4. Add the haloumi to the slightly reduced sauce and mix through.
  5. Serve over cooked rice and garnish with coriander and lemon.
Riverina Dairy Butter Haloumi Curry
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