Creamy Halloumi and Tomato Curry (Print Version)

Golden halloumi in silky tomato-coconut sauce with aromatic spices. Family-friendly and ready in 40 minutes.

# What You'll Need:

→ Halloumi

01 - 14 oz halloumi cheese, cut into 3/4 inch cubes

→ Aromatics & Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 3/4 inch piece fresh ginger, grated
05 - 1 red bell pepper, diced
06 - 14 oz canned chopped tomatoes

→ Spices

07 - 1 tablespoon garam masala
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon turmeric
11 - 1/2 teaspoon chili powder
12 - 1/2 teaspoon paprika
13 - Salt and black pepper to taste

→ Sauce

14 - 3/4 cup full-fat coconut milk
15 - 2 tablespoons tomato paste
16 - 1 tablespoon vegetable oil

→ Garnish

17 - Fresh cilantro leaves, chopped
18 - Lemon wedges

# How to Make It:

01 - Heat the oil in a large nonstick skillet over medium-high heat. Add the halloumi cubes and fry for 2 to 3 minutes per side until golden. Remove and set aside on a plate.
02 - In the same pan, reduce heat to medium and add the chopped onion. Sauté for 3 to 4 minutes until soft and translucent.
03 - Stir in the garlic, ginger, and red bell pepper. Cook for another 2 to 3 minutes until fragrant.
04 - Add the tomato paste, garam masala, cumin, coriander, turmeric, chili powder, and paprika. Cook for 1 minute, stirring constantly, until the spices are aromatic.
05 - Pour in the canned tomatoes and coconut milk. Stir to combine, then season with salt and black pepper. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens.
06 - Return the fried halloumi to the pan. Gently simmer for 5 minutes, allowing the cheese to absorb the curry flavors.
07 - Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve with lemon wedges.

# Expert Tips:

01 -
  • The halloumi holds its shape beautifully and soaks up the spiced coconut sauce without falling apart.
  • Its mild enough for picky eaters but rich enough to feel like a special meal.
  • You get that satisfying, squeaky cheese bite in every spoonful.
  • Everything comes together in one pan in under 45 minutes.
02 -
  • Dont skip frying the halloumi first, the golden crust adds texture and keeps the cheese from turning rubbery in the sauce.
  • Let the sauce simmer long enough to thicken, if its too watery the curry will taste thin and the flavors wont come together.
  • Use full fat coconut milk for the creamiest result, light versions can separate and make the sauce look broken.
03 -
  • Pat the halloumi dry with paper towels before frying so it crisps up instead of steaming in its own moisture.
  • Taste the sauce before adding the halloumi back in, the cheese is salty so you may need less salt than you think.
  • If you want a silkier sauce, blend half of it with an immersion blender before returning the halloumi, it creates a restaurant style texture.
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