Nadiya’s Family Favourites halloumi curry with coconut sambal recipe

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  • Vegetarian




20 min


35 min

This halloumi curry with coconut sambal from Nadiya’s Family Favourites makes a brilliant veggie dish the meat-lovers will enjoy too!


  • For the curry
  • 4 tbsp olive oil
  • 2 x 250g blocks of halloumi cheese, cut into 1cm cubes
  • 6 cloves of garlic, chopped
  • 2 red onions, diced
  • 2 red peppers, diced
  • ½ tsp salt
  • ½ tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 lemon, zest and juice
  • 300ml water
  • a large bunch of fresh coriander, chopped
  • cooked basmati rice, to serve
  • For the sambal
  • 150g desiccated coconut
  • 1 clove of garlic
  • 1 lime, zest and juice
  • a large handful of fresh coriander
  • to serve
  • basmati rice


  • To make the curry, put a large non-stick saucepan on a high heat and add 2 tablespoons of oil. Add the cubes of cheese and fry them, making sure to toss them around so they get a good browning all over. You may need to do this in 2 batches.

  • Spoon out the cheese and set aside on a plate. Add another 2 tablespoons of oil to the pan, then add the garlic and let it brown for a few minutes.

  • Add the onions, red peppers and salt and cook until they are soft – this will take about 10 minutes. Add the turmeric, cumin seeds, lemon zest and juice. Stir and cook for a few minutes, then pour in the water and cook for 10 minutes.

  • Take off the heat and use a stick blender to purée the mixture to a smooth paste.

  • Put the pan back on the heat and add the fried halloumi. Heat the cheese through and add the chopped coriander.

  • To make the sambal, put the coconut, garlic, lime juice and zest and coriander into a food processor and blitz until the mixture is an even texture.

  • Serve the curry with hot basmati rice, and sprinkle generously with the coconut sambal.

    Recipe take from Nadiya’s Family Favourites (£20), published by Michael Joseph.

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