Name: Crispy Halloumi Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 pack (8 oz / 250 g) halloumi (cut into 1-inch cubes); 1 tablespoon coconut oil; 1 medium onion (finely diced); 1 medium red bell pepper (sliced); 4 garlic cloves (finely chopped); 1 tablespoon fresh ginger (finely chopped or grated); 1/2 fresh red chili pepper (finely chopped); 1 tablespoon tomato paste; 4 tablespoons tikka masala curry paste; 1 can (14 oz / 400 g) crushed tomatoes; 1 can (14 oz / 400 g) chickpeas (drained and rinsed); 1 can (14 oz / 400 g) black chickpeas (drained and rinsed); 1 can (14 oz / 400 g) coconut milk; 1 handful fresh coriander (roughly chopped)

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This easy halloumi curry is extra creamy, packed with two kinds of chickpeas and finished with golden, crispy air fryer halloumi. It's ready in about 35 minutes, just perfect for busy weeknights.

If you've already made my Halloumi Tikka Masala or my Easy Green Lentil and Halloumi Curry, you know I have a real soft spot for squeaky cheese in a spiced sauce.

A bowl of chickpea curry with naan on the side

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I've made this crispy halloumi curry so many times that it's currently referred to as "the curry" in our home.

Whenever I don't know what to make for dinner anymore, I make "the curry". Everyone knows what I'm talking about.

We love it so much not just because it's super versatile (I mean, any veggies in the fridge are fair game) but also because the crispy bits of halloumi are simply irresistible.

Why you'll love this halloumi curry

Most recipes cook the halloumi in the sauce; I crisp it in the air fryer and only add it at the end for the absolute perfect texture.
It's packed with fibre and protein while being vegetarian.
You can have it on the table in about 35 minutes, using mostly fridge and cupboard staples.

What you'll need

Halloumi - Cut it into 1-inch cubes and air fry it straight from the pack; there's no need to add any oil.

Coconut oil - I like it because it goes so well with coconut milk, but any neutral oil would do.

Onion - Dice it finely so it cooks quickly and you don't end up with chunks in the sauce.

Red pepper - Slices of red pepper bring sweetness and colour but you can use whatever colour you have on hand.

Garlic and ginger - Fresh is best here, but I've made this with frozen and jarred versions, and it was still smashing!

Red chili - I only use a bit for warmth, but adjust to suit your taste if you want it fiery!

Tomato paste - Frying it with the curry paste for a minute gives the sauce a deeper, richer flavour.

Tikka masala curry paste - A good jarred paste makes this a super easy curry for a busy weeknight.

Crushed tomatoes - Chopped tomatoes or passata work just as well.

Chickpeas - Drain and rinse them well to remove the salt.

Black chickpeas - Also called kala chana (the star of my Kala Chana Masala), they're nuttier and firmer than regular chickpeas. If you can't find them, just use two tins of regular chickpeas.

Coconut milk - Full-fat coconut milk gives you the creamiest sauce.

Pro tip

Air fry the halloumi completely dry with no oil at all, because it releases enough of its own fat to crisp up beautifully. Then stir it in off the heat just before serving, so it stays golden and chewy.

How to make halloumi curry

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Melt the coconut oil in a large, deep pan and soften the onion and red pepper over medium heat for 5-6 minutes. Add the garlic, ginger and chilli and cook for another minute until fragrant.

Stir in the tomato paste and tikka masala paste, and fry for 1-2 minutes, until the paste darkens.

adding garlic and ginger to halloumi curry

Add the crushed tomatoes, chickpeas, black chickpeas and coconut milk. Bring it all to a gentle simmer and let it bubble for about 15 minutes, until the sauce thickens.

While the curry simmers, air fry the halloumi at 180°C for 10 minutes until golden.

Take the pan off the heat, stir in the halloumi and coriander and serve straight away.

Substitutions and variations

Swap the halloumi for paneer if you'd like something milder and less salty.
Add a couple of handfuls of spinach or some roasted aubergine for extra veg.
No air fryer? Fry the halloumi cubes in a dry non-stick pan until golden on all sides, or roast them in a hot oven, turning once.

Recipe tips and notes

Curry pastes vary a lot in heat, so start with 3 tablespoons if you're unsure and add the last one after tasting.
Spread the halloumi out in a single layer in the air fryer basket so it crisps nicely and doesn't steam.
Halloumi and curry paste are both salty, so taste before adding any extra salt.

What to serve with halloumi curry

Serve it with pilau rice and warm naans.
It also works well with a crunchy kachumber salad on the side.
I love it with a bit of mango chutney, too; the sweetness works very well with the halloumi.

Leftovers and storage

Keep any leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the hob or in the microwave until piping hot. The halloumi will soften, so air-fry a few fresh cubes if you have them.
Freeze the curry without the halloumi for up to 3 months, then add freshly air-fried halloumi when you reheat it.

More recipes you'll love

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