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Curry de halloumi au beurre
  • Prep
  • Total
  • Serving

Butter Halloumi Curry

This butter curry redefines comfort with a bold vegetarian approach, featuring seared Halloumi as a high-protein meat alternative, simmered in a rich tomato cream sauce layered with warm spices. Indulgent and full of depth, it delivers the same satisfying experience as the classic while offering something new for your menu.

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Recommended Products

We recommend you use these Saputo products for this dish!

Cream

Cream

Our coffee, whipping, and cooking creams come in a range of fat levels. And, because we know that space is at a premium in many restaurant kitchens, we offer a variety of carton sizes as well as foodservice bulk bags.

Butter

Butter

We offer a full range of butter, including goat butter. The majority of our butter items are available in convenient foodservice formats.

Haloumi Cheese

Halloumi

This cheese is truly unique because it can be grilled while maintaining its shape and texture. It can be sliced, pan-seared and served hot or cold as an accompaniment to appetizers or even on a burger.

Ingredients

  • 250–300 g Halloumi Cheese, cut into large cubes 
  • 1 tbsp Neutral oil
  • Ground Black Pepper, to taste
  • 2 tbsp Butter 
  • 1 tbsp Oil 
  • 1 medium Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 tbsp Grate fresh Ginger
  • 1½ tsp Garam Masala
  • 1 tsp Ground Coriander
  • 1 tsp Paprika
  • ½ tsp Ground Cumin
  • ½ tsp Turmeric
  • ¼–½ tsp Chili Powder, to taste
  • 2 tbsp of tomato paste
  • 1 cup Crushed Tomatoes or Tomato Purée
  • ¾ cup Cream
  • Salt to taste
  • 1 tsp Sugar, to taste

Directions

  1. Heat oil in a non-stick pan over medium heat. Add the Halloumi in a single layer and cook until deeply golden on both sides. Sprinkle with black pepper, remove from the pan, and set aside.
  2. In the same pan (or a wide saucepan), melt the butter with the oil over medium heat. Add the onion and cook slowly until soft and lightly golden, about 8–10 minutes.
  3. Stir in garlic and ginger and cook for 30 seconds until fragrant.
  4. In a separate dry pan, toast the ground spices for 30–60 seconds, stirring constantly, then add to the onion mixture.
  5. Mix in the tomato paste and cook for 1–2 minutes until slightly darkened. Add the crushed tomatoes and let simmer for 8–10 minutes until thick and glossy.
  6. Lower the heat and stir in the cooking cream, sugar, and salt. Taste and adjust seasoning.
  7. Add the seared Halloumi back into the sauce and simmer gently for 3–5 minutes.
  8. Stir in butter, a squeeze of lemon juice, and additional cream to taste.

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