Dinner

Halloumi Katsu Curry with Rice

Golden crispy halloumi strips in a rich, warming Japanese katsu curry sauce — served over fluffy white rice with pickled cucumber for an authentic restaurant experience.

StandardVegetarian
510
kcal
20g
Protein
54g
Carbs
23g
Fat
£1.20
Per Serving
⏱ Prep: 10 min 🍳 Cook: 20 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Greek Yoghurt (0% fat) 40g Greek yoghurt (for coating) 22.8 kcal
Halloumi 240g halloumi 758.4 kcal
White Rice 200g white rice 700 kcal
Onions 1 onion 36 kcal
Cucumber 1/2 cucumber 8 kcal
Coconut Milk (tinned) 1/2 tin coconut milk 394 kcal
Breadcrumbs 40g breadcrumbs 158 kcal
Rice Vinegar 1 tbsp rice vinegar 3.6 kcal
Katsu Curry Paste 4 tbsp katsu curry paste 160 kcal
👨‍🍳 Method
  1. 1Cook white rice per packet instructions.
  2. 2Cut halloumi into thick rectangular slices (about 1.5cm).
  3. 3Pour breadcrumbs onto a plate. Dip halloumi slices in Greek yoghurt, then coat in breadcrumbs.
  4. 4Heat oil in a large frying pan over medium-high heat.
  5. 5Fry halloumi for 3–4 minutes per side until golden and crispy on both sides.
  6. 6Meanwhile, pour a little oil into a separate saucepan. Fry sliced onions for 5 minutes.
  7. 7Add katsu curry paste and cook for 1–2 minutes until fragrant.
  8. 8Add coconut milk, a splash of water, and a pinch of sugar. Simmer for 5 minutes.
  9. 9Slice cucumber thinly and mix with a splash of rice vinegar and a pinch of sugar for quick pickled cucumber.
  10. 10Serve halloumi slices over rice, pour katsu curry sauce alongside, and top with pickled cucumber.

Want a full week of meals like this?

Get a personalized 7-day meal plan based on your calories, budget, and preferences.

Create Your Free Plan →