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Java cheese curry

Prep Time:

10 Minutes

Cook Time:

10 Minutes


2 Servings



About the Recipe

If you think cheese and curry, chances are you're thinking of paneer cheese and you'd be right as paneer cheese is frequently used in Indian curries. This recipe takes me back to when I first moved to England my father-in-law introduced me to cheddar curry. He used a mild cheddar cheese and made up his own curry and I always enjoyed it. So years later, I decided to combine that idea with a Japanese curry - in this case, the Java brand and this is the result - as well as being an unusual combination, this recipe also has the virtue of being ready - it won't take you more than 20 minutes. I find very mature cheddars overpower this dish so you'll find that a mild cheddar works better.


1 onion (130g)

2 cloves of garlic

a little salt & pepper

1 tbsp vegetable oil

1 tsp curry powder

450ml water

3 Java curry cubes

1 tbsp tomato ketchup

80g raisins

90g spinach

150g cheddar cheese


peel and chop the onion finely

mince the garlic

cut the cheese into 1 cm cubes

heat the oil in a pan, add & fry the onion, garlic, salt & pepper for 1-2 mins

add the curry powder and stir well until incorporated

add the water, curry cubes & tomato ketchup, bring to the boil and cook for 2-3 mins

add the raisins and cook, stirring continuously for 1-2 mins

add the spinach and stir for 1 min

add the cheese just before serving & turn off the heat

(don’t cook the cheese as it will melt - you just want it to be softened)

serve with white rice

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