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Curry Rice with Cauliflower and Halloumi Recipe

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3.9 from 72 reviews

A delicious and vibrant Curry Rice with Cauliflower and Halloumi, featuring aromatic spices, tender cauliflower florets, and crispy pan-fried halloumi cheese. This one-pot dish combines the flavors of curry powder and turmeric with fresh spinach and herbs for a hearty and satisfying vegetarian meal.

Ingredients

Halloumi

  • 1 pack (225g | 8 oz) halloumi, cut into 1/2 inch slices and patted dry
  • 2 tablespoons oil (30 ml)

Vegetables & Herbs

  • 1 medium onion, diced
  • 1 medium head cauliflower, cut into 1 1/2-inch florets (about 680g | 1.5 pounds)
  • 3 cloves garlic, minced
  • 1 inch chunk ginger, grated
  • 1-2 red chili, sliced
  • 3 cups spinach (90 g)
  • 2 spring onions, sliced
  • 1/2 cup fresh parsley, chopped (about one big handful)

Spices & Seasonings

  • 1/2 teaspoon salt, plus more to taste
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric

Grains & Liquids

  • 1 1/2 cups uncooked basmati rice, rinsed (300g)
  • 3 1/2 cups vegetable stock (840 ml)

For Serving

  • lemon or lime slices

Instructions

  1. Prepare Halloumi: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the halloumi slices and fry for about 2-3 minutes on each side until golden brown and crispy. Remove from the skillet and set aside.
  2. Sauté Aromatics: In the same skillet, add the diced onion and a pinch of salt. Cook until the onion becomes soft and translucent, about 5 minutes. Add the minced garlic, grated ginger, and sliced red chili, stirring for another 1-2 minutes until fragrant.
  3. Add Spices: Sprinkle in the curry powder and ground turmeric, stirring constantly to toast the spices and coat the onions evenly, about 1 minute.
  4. Cook Cauliflower and Rice: Add the rinsed basmati rice to the skillet, stirring to combine it with the spices and aromatics. Then add the cauliflower florets. Pour in the vegetable stock and increase the heat to bring the mixture to a simmer.
  5. Simmer: Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for about 15-20 minutes, or until the rice is tender and the liquid has been absorbed. Stir gently halfway through to ensure even cooking and to prevent sticking.
  6. Finish with Greens and Herbs: Once the rice and cauliflower are cooked, gently fold in the spinach, allowing it to wilt from the residual heat. Add the chopped fresh parsley and sliced spring onions. Taste and adjust salt if necessary.
  7. Serve: Plate the curry rice and cauliflower mixture, topping each serving with the crispy fried halloumi slices. Garnish with lemon or lime slices to squeeze over the top for a fresh, tangy finish.

Notes

  • You can adjust the heat level by varying the number or type of red chilies used.
  • For a vegan version, replace halloumi with tofu and use vegan stock.
  • Rinsing the basmati rice before cooking helps to remove excess starch and prevents the rice from becoming sticky.
  • If you don’t have vegetable stock, water with a pinch of vegetable bouillon powder can be used as a substitute.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or in the microwave.

Find it online: https://justsosavory.com/curry-rice-with-cauliflower-and-halloumi-recipe/