Photo of Halloumi curry by WW

Halloumi curry

Points® value
Total Time
1 hr 45 min
1 hr 10 min
35 min
Firm-textured halloumi works really well in this simple veggie curry.


Light Halloumi

250 g

Calorie controlled cooking spray

4 spray(s)


1 large, finely sliced


2 clove(s), finely chopped

Chilli, green or red

½ individual, red chilli, deseeded and finely chopped

Curry Powder

1½ tablespoon(s)

Tinned Tomatoes

1 can(s), large

Vegetable stock cube

1 cube(s), 300ml

Green Beans

200 g, trimmed

Chickpeas, cooked

1 can(s), large, drained

Brown rice, microwaveable

2 pouch(es)

Fat Free Natural Yogurt

100 g

Coriander, fresh

1 tablespoon(s)


1 medium, wedges to serve


  1. Mist a large nonstick pan with cooking spray and set over a medium heat. Add the onion and cook for 6-8 minutes, until soft. Stir in the garlic, chilli and curry powder, and cook for another minute. Stir in the tomatoes and stock, then bring to a simmer and cook for 15 minutes. Remove from the heat.
  2. Meanwhile, cook the green beans in a pan of boiling water until just tender, then drain and set aside.
  3. Meanwhile, mist a nonstick frying pan with cooking spray and set over a high heat. Add the halloumi and cook for 2-3 minutes, stirring, until golden. Gently stir the halloumi, chickpeas and green beans into the curry, then return the pan to a low heat and cook for 6-8 minutes until the chickpeas are warmed through and the beans are tender. Season to taste.
  4. Prepare the rice to pack instructions, then divide between bowls. Top with the curry and yogurt and serve garnished with the coriander, with the lime wedges on the side.


The curry will keep in an airtight container in the fridge for up to 2 days, or in the freezer for up to 1 month.