Creamy Halloumi and Tomato Curry (Printable Version)

Golden halloumi in silky tomato-coconut sauce with aromatic Indian spices. Mild, creamy, and family-friendly.

# What You 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 Make:

01 - Heat the oil in a large nonstick skillet over medium-high heat. Add halloumi cubes and fry for 2-3 minutes per side until golden. Remove and set aside on a plate.
02 - In the same pan, reduce heat to medium and add chopped onion. 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 continuously, until aromatic.
05 - Pour in canned tomatoes and coconut milk. Stir to combine, then season with salt and black pepper. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens.
06 - Return fried halloumi to the pan. Gently simmer for 5 minutes, allowing 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 stays firm and golden, giving you that satisfying chewy bite in every spoonful.
  • The coconut milk makes the sauce so creamy and mild that even picky eaters go back for more.
  • You get deep flavor in under 40 minutes without any complicated techniques or hard to find ingredients.
  • It feels like takeout but tastes fresher and you control the spice level completely.
02 -
  • Fry the halloumi over medium high heat and resist the urge to move it around too much, patience gives you those crispy golden edges.
  • Use full fat coconut milk, the light version will make the sauce watery and less luxurious.
  • Let the spices cook for a full minute with the tomato paste before adding liquids, this step unlocks their full flavor.
  • Dont skip returning the halloumi to the sauce at the end, those few minutes of simmering make all the difference in flavor.
03 -
  • Pat the halloumi dry with paper towels before frying, it helps achieve that perfect golden crust.
  • Taste the sauce before adding the halloumi back in and adjust the seasoning then, the cheese is salty so you might need less salt than you think.
  • If the sauce gets too thick while simmering, add a little water or extra coconut milk to bring it back to your desired consistency.
  • Fresh ginger makes a huge difference compared to dried, its worth the extra minute of grating.
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