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In partnership with Mob Kitchen: Creamy Halloumi Curry

Updated: May 26, 2020

Big Curry Night In have partnered with the wonderful Mob Kitchen to bring you some mouthwatering curry recipes.




2 Blocks of Halloumi

Chilli Powder

1 heaped teaspoon of Turmeric

2 teaspoons of Garam Masala

1 Cauliflower

1 Bunch of Coriander

Basmati Rice

400ml of Coconut Milk

2 Tins of Plum Tomatoes

2 Brown Onions

1 and a half tablespoons of Tomato Puree

2 Garlic Cloves

Knob of Ginger

Get cooking:

  1. Chop Halloumi and cauliflower into bite-size pieces. Cut onion into slices.

  2. Heat a large pan. Add a splash of vegetable oil. Add your onions. Cook on a medium-high heat so they start catching on the pan and softening. Once the onions are beginning to brown, add your cubes of Halloumi.

  3. As the Halloumi starts to brown, add 2 grated garlic cloves, a grated knob of ginger, a heaped teaspoon of turmeric, 1 1⁄2 heaped teaspoons of chilli powder and 2 teaspoons of garam masala. Mix everything together, add your cauliflower and 1 1⁄2 tablespoons of tomato puree. Mix it in.

  4. Pour in your tinned tomatoes and your coconut milk. Stir everything together.

  5. Get your rice on (follow pack instructions).

  6. Cook on a medium heat until the curry is nice and thick.

  7. Serve the curry on top of your steaming rice. Garnish with freshly chopped coriander.

Fancy giving this recipe a try? Make sure to tag us on Instagram: @bigcurrynightinuk #BigCurryNightIn

A huge thank you to Mob Kitchen for sharing their spicy creations with us. Check out more of their recipes:

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