Creamy Halloumi and Tomato Curry (Printable Version)

Golden halloumi in rich tomato-coconut curry 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 - 6.8 fl oz 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 Prepare:

01 - Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add halloumi cubes and fry for 2-3 minutes per side until golden brown. Transfer to a plate and set aside.
02 - Reduce heat to medium. Add chopped onion to the same pan and sauté for 3-4 minutes until soft and translucent.
03 - Stir in minced garlic, grated ginger, and diced red bell pepper. Cook for 2-3 minutes until fragrant.
04 - Add tomato paste, garam masala, cumin, coriander, turmeric, chili powder, and paprika. Stir continuously for 1 minute until the spices become aromatic.
05 - Pour in canned tomatoes and coconut milk, stirring to combine. Season with salt and black pepper. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens.
06 - Return the seared halloumi to the pan. Gently simmer for 5 minutes to allow the cheese to absorb the curry flavors.
07 - Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The halloumi gets a gorgeous golden crust before soaking up all that creamy, aromatic sauce.
  • Its mild enough for picky eaters but flavorful enough to satisfy anyone craving real comfort food.
  • You can have it on the table in 40 minutes, most of which is just gentle simmering.
  • It feels like a restaurant dish but uses ingredients you probably already have.
02 -
  • Don't crowd the pan when frying the halloumi or it will steam instead of crisping up, work in batches if you need to.
  • Let the spices cook in the tomato paste for a full minute, this step prevents them from tasting raw and releases their oils.
  • If your sauce looks too thick, add a splash of water or stock, if it's too thin, just simmer it a bit longer uncovered.
03 -
  • Always pat the halloumi dry with a paper towel before frying, it helps it crisp up faster and prevents splattering.
  • Taste the sauce before adding the halloumi back in, the cheese is salty so you might need less salt than you think.
  • Use a nonstick skillet or a well seasoned cast iron pan to avoid the halloumi sticking and tearing when you flip it.
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