Rich and tasty slow cooker butter halloumi curry recipe

Name: Rich and tasty slow cooker butter halloumi curry recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Ingredients: 8 cardamom pods; 1 tsp. fenugreek seeds; 2 tsp. cumin seeds; 1/2 tsp. cayenne pepper; 1 tsp. ground turmeric; 2 garlic cloves, chopped; 2 1/2 cm piece fresh root ginger, peeled and grated; 40 g butter or ghee, melted; 1 onion, chopped; 400 g tin chopped tomatoes; 1 tbsp. tomato puree; 1 tbsp. mango chutney, plus extra (optional) to serve; 500 g halloumi, cut into 2cm cubes; 1 cinnamon stick; 100 mL double cream; Large handful fresh coriander leaves, roughly chopped

We've turned the classic butter chicken curry recipe vegetarian by using halloumi.

By Grace EvansUpdated: 15 May 2025

Jump to recipe

preview for Slow Cooker Butter Halloumi Curry

This slow cooker recipe makes for the perfect vegetarian midweek option. Halloumi is cooked in a deliciously spiced and rich butter curry sauce, filled with a mix of cardamom, fenugreek, cumin, cayenne, turmeric, garlic, ginger and mango chutney for a beautifully fragrant dish.

This recipe couldn't be easier either, requiring only 15 mins of prep time and only five mins of cooking time (as the slow cooker does all the hard work for you). It's one of our regular recipes to make for dinner during the week and is perfect when served with rice or garlic naan bread.

Advertisement - Continue Reading Below

Yields:

Prep Time:

15 mins

Cook Time:

3 hrs

Total Time:

3 hrs 15 mins

Cal/Serv:

647

Ingredients

For the sauce

8
cardamom pods
1 tsp.
fenugreek seeds
2 tsp.
cumin seeds
1/2 tsp.
cayenne pepper
1 tsp.
ground turmeric
2
garlic cloves, chopped
2 1/2
cm piece fresh root ginger, peeled and grated
40 g
butter or ghee, melted
1
onion, chopped
400 g
tin chopped tomatoes
1 Tbsp.
tomato puree
1 Tbsp.
mango chutney, plus extra (optional) to serve

For the curry

500 g
halloumi, cut into 2cm cubes
1
cinnamon stick
100 ml
double cream
Large handful fresh coriander leaves, roughly chopped

Directions

1. Step 1With a pestle and mortar, bash open cardamom pods and crush briefly until seeds come out. Pick out and discard the pod husks. Add the fenugreek, cumin, cayenne and turmeric to mortar, then crush spices with the pestle until ground to a medium coarseness.
2. Step 2Put the ground spices in a blender, along with the remaining sauce ingredients and blend until smooth. Transfer sauce to the slow cooker and stir in the halloumi and cinnamon stick.
3. Step 3Cover with the lid and cook on low for 3-5hr (timings may vary between slow cooker models). Remove and discard the cinnamon, stir through the cream, recover the lid and heat briefly. Check seasoning and sprinkle with coriander. Serve with rice and mango chutney, if you like.

Halloumi is already very salty so no need to add anymore salt to this recipe!

No mango chutney? Any sweet chutney would work well.

Looking for more vegetarian curry recipe ideas? We've rounded up 19 of our favourites in our gallery for winter warmers and have a whole gallery just on the best halloumi recipes to make now.

If you're looking for a fun twist on a butter chicken, check out our butter chicken stuffed naan spiral bread - it makes a great weekend project!