Frixos Personal Chefing


Peas & Halloumi Curry


Creamy, aromatic curry featuring succulent halloumi cubes dancing amidst a bed of vibrant green peas. The velvety coconut cream adds a touch of indulgence, while the fragrant garam masala spice blend warms your taste buds.


See how simple it is to create this great-tasting dish below and don’t forget that you can always print it. 

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Peas & Halloumi Curry

Prep Time10 minutes
Cook Time50 minutes
Course: Main Course
Cuisine: Cypriot, Fusion, Indian
Servings: 4 People


  • 1 Pissourkotiko Goat & Sheep Halloumi , Charalambides Christis, cut into 1 ½cm cubes
  • 200 g Green Peas , Barba Stathis
  • 75 ml Dairy Cream with 35% fat , Charalambides Christis
  • 2 Onions , finely diced
  • 50 ml EVOO , Extra Virgin Olive Oil
  • 1 tbsp Roasted Garlic Paste
  • 2 Inch Fresh Ginger , grated
  • 1 ½ tsp Chili Powder
  • ½ tsp Caster Sugar
  • ½ tsp Cumin , ground
  • 3 tbsp Tomato Paste
  • 400 g Tomato Pulp , canned
  • 200 ml Warm Water
  • 125 ml Coconut Cream
  • 25 g Garam Masala Spice Mix
  • 1 tsp Sea Salt
  • ½ tsp freshly ground Black Pepper
  • Papadums

For the Rice:

  • 300 g Basmati Rice
  • 1 Star Anise
  • 1 Litre Water
  • 1 tsp Sea Salt


  • We start with the rice, by placing a medium pot over high heat, pouring the water, adding the star anise and seasoning with the salt. Cover the pot with its lid, bring to a boil, add the rice and simmer as per package instructions making sure that the liquid is not completely absorbed.
  • Turn off the heat, open the lid and strain the rice. Keep aside uncovered to cool.
  • Take a large and deep pot or casserole and place on medium heat. Add the oil and a minute later add the onions, sauteing for 3-4’ until translucent. Add the tomato paste, the garlic and ginger and sauté for one more minute.
  • Increase the heat and add the garam masala, the chili powder along with the sugar, cumin, season with the salt and pepper and sauté for 2 more minutes. Bring in the tomato pulp and simmer for 15’ with the lid on while stirring. 5’ later pour the warm water and stir.
  • Add the halloumi cubes along with the coconut cream and simmer for 10’ while stirring every now and then.
  • Add the peas, stir, bring to a boil and simmer for 3’.
  • Pour the cream, mix well and remove from the heat. Serve with the rice and papadums.


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