Creamy Halloumi and Tomato Curry (Printer-friendly)

Golden halloumi cubes in a silky tomato-coconut sauce with aromatic Indian spices. 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 - 7 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

# Directions:

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

# Expert Tips:

01 -
  • The halloumi stays tender and slightly chewy, soaking up all those warm spices without falling apart like softer cheeses would.
  • It comes together in under an hour with pantry staples and one skillet, so cleanup is mercifully quick.
  • The creamy coconut milk balances the tomatoes perfectly, making it mild enough for little ones but rich enough to feel indulgent.
  • You can easily dial the heat up or down depending on who is at the table that night.
02 -
  • Do not skip frying the halloumi first, that golden crust gives it texture and keeps it from turning rubbery in the sauce.
  • Use full fat coconut milk if you can, the lighter versions tend to separate and do not create the same creamy richness.
  • Taste the sauce before adding the halloumi back in, the cheese is salty so you may need less salt than you think.
03 -
  • Pat the halloumi dry with a paper towel before frying, it helps achieve that perfect golden crust without excess moisture.
  • Let the spices cook in the tomato paste for a full minute, this step unlocks their flavor and prevents them from tasting raw or powdery.
  • Stir the curry gently once the halloumi is added back in, you want to coat the cheese without breaking it apart.
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