This creamy coconut curry is a take on the traditional paneer curry by using halloumi instead. Halloumi is a popular cheese, and the salty tanginess adds a twist to a traditional curry adding more flavour.

The Healthy Bit

A vegetable curry is rich in vitamins and minerals and the combination of veggies, and spices give a curry a generous dose of dietary fibre, and the more diverse plant foods we feed our gut microbes, the more diverse and beneficial to our health they become.

This is extremely beneficial for supporting our: immune health, reducing our chances of infection and inflammation, strengthening our gut barrier, enhances communication to the brain (gut – brain axis) , balances our blood glucose levels.

The more veggies, herbs and spices you add to your curry the higher levels of antioxidants and phytonutrients. Think variety and colour. If I’m following a recipe I like to add another portion of veggies so I’m increasing my weekly plant intake.

Antioxidants are powerful compounds that help reduce oxidative stress in the body, potentially reducing the risk of chronic diseases. They’re found in a variety of veggies, whole grains, herbs, spices and fruits.

The common spices used in curries often have anti-inflammatory properties, ie: ginger, garlic, turmeric, coriander and cumin. This is particularly useful as we enter the colder months and there’s an increased need for supporting our immune systems.  

For those on a plant-based diet or wanting to reduce their meat intake then, a veggie curry offers a delicious and satisfying source of protein. Ingredients like lentils, chickpeas, and tofu provide essential amino acids, which are the building blocks of protein.

While halloumi does offer these health benefits being a good source of protein, it’s essential to consume it in moderation, considering its salt and saturated fat content. As with any food, incorporating halloumi into a balanced and varied diet is the key to enjoying its flavours while supporting overall health.

The recipe

Vegetarian | Easy | Prep 10-15 minutes | Total cooking time 45-50 minutes approx | Serves 4


  • 1 Cauliflower 
  • 2 red peppers 
  • 3 shallots
  • 500g pack of Halloumi 
  • 3 Garlic Cloves
  • A thumb of of Ginger grated
  • 1 Heaped Tsp Turmeric
  • 2 Tsp Chilli Powder
  • 2 Tsp Garam Masala
  • 2 tbsp cumin
  • 1 ½ Tbsp Tomato Purée
  • 800g Plum Tomatoes (2 Tins)
  • 400ml Coconut Milk

To serve with 

  • Wholegrain/brown Basmati Rice 
  • Bunch of Coriander
  • Coconut oil


1. Chop the cauliflower into small florets, the red peppers and halloumi into bite size pieces, dice the shallots and crush the garlic cloves. 
2. Heat a large saucepan and add a tbsp of coconut oil, then add the shallots. Cook on a medium to high heat so they start softening and going translucent. Once the onions are beginning to brown, add your cubes of halloumi.
3. When the halloumi starts to brown and harden, add the crushed garlic cloves, a grated thumb of ginger, the turmeric, cumin, chilli powder and garam masala. Mix all ingredients together, then add your cauliflower and tomato purée. Mix again.
4. Pour in your coconut milk and tinned tomatoes. Stir everything together.
5. Get your rice on
6. Cook the curry on a medium heat until it starts to thicken
7. Serve with rice and garnish with coriander

Notes and substitutions

Feel free to customise your veggie curry by adding any other vegetable you like.

If you’re not a fan of cauliflower, try aubergine, butternut squash, courgette or more bell peppers.  

You can substitute the halloumi for an alternative protein source like tofu, paneer, chickpeas or lentils.

Experiment with the spices too and their quantities, and adjust to your taste preference. That’s the great thing about curries, it never has to be exact. You can get creative in the kitchen and make the curry unique to you.

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