Skip to Content

Opening Hours

Today8.00am - 7.00pm
Wednesday8.00am - 7.00pm
Thursday8.00am - 7.00pm
Friday8.00am - 7.00pm
Saturday8.00am - 7.00pm
Sunday8.00am - 7.00pm
Monday8.00am - 7.00pm

Butter haloumi

Serves   4
Prep time: 10 mins
Cooking time: 15 mins

Here’s a fragrant, flavour-packed meat free meal that the family will love, made with your fave squeaky cheese.





  • 2 tbsp neutral oil
  • 3 tbsp tomato paste
  • 2 tbsp finely grated fresh ginger
  • 2 cloves garlic, crushed
  • 2 tsp paprika
  • 2 tsp garam masala
  • ¼-½ tsp chilli flakes
  • 400g can chopped tomatoes
  • 1 cup vegetable stock
  • ½ tsp salt
  • ground black pepper
  • 2 tbsp soft brown sugar
  • 200g Mainland Haloumi, cut into 1cm slices
  • 5-6 handfuls baby spinach, peas or chopped green beans (optional)
  • 150g pottle Anchor Original Sour Cream
  • 2 tbsp chopped coriander or spring onion greens, to garnish


  1. Heat oil in a medium pot over a low-medium heat and gently fry tomato paste, ginger, garlic, paprika, garam masala and chilli flakes just until aromatic (1-2 minutes).
  2. Add tomatoes, stock, salt, pepper and sugar and simmer for 8-10 minutes. 
  3. Add haloumi and vegetables, if using, and cook for 2 minutes. Remove from heat.
  4. Stir sour cream until smooth then mix into the hot sauce. Garnish with coriander or spring onions. Delicious with rice and poppadoms.

Chef's tip:

Use any leftovers to make samosas. For every 1 cup leftover curry add ½ cup chunky mashed potatoes and ½ cup peas, fold into savoury pastry triangles, brush with milk and bake at 180°C for about 20 minutes until golden.