Creamy Halloumi and Tomato Curry (Printer-friendly)

Golden halloumi in silky tomato-coconut sauce with Indian spices. Vegetarian comfort food ready in 40 minutes.

# Ingredient List:

→ Halloumi

01 - 14 oz halloumi cheese, cut into ¾ inch cubes

→ Aromatics & Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - ¾ 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 - ½ teaspoon turmeric
11 - ½ teaspoon chili powder
12 - ½ teaspoon paprika
13 - Salt and black pepper to taste

→ Sauce

14 - 6.8 fl oz coconut milk, full fat recommended
15 - 2 tablespoons tomato paste
16 - 1 tablespoon vegetable oil

→ Garnish

17 - Fresh cilantro leaves, chopped
18 - Lemon wedges

# Directions:

01 - Heat the oil in a large nonstick skillet over medium-high heat. Add the 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 the chopped onion. Sauté for 3–4 minutes until soft and translucent.
03 - Stir in the garlic, ginger, and red bell pepper. Cook for another 2–3 minutes until fragrant.
04 - Add the tomato paste, garam masala, cumin, coriander, turmeric, chili powder, and paprika. Cook for 1 minute, stirring, 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 8–10 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 stays firm and chewy, soaking up all that creamy spiced sauce without falling apart.
  • Its mild enough for kids but flavorful enough that adults go back for seconds.
  • You can have it on the table in under 45 minutes, even on a weeknight.
  • Leftovers taste even better the next day once the flavors have melded together.
02 -
  • Don't skip frying the halloumi first, that golden crust keeps it from turning rubbery in the sauce.
  • Use full fat coconut milk or the sauce will taste thin and watery instead of rich and silky.
  • Let the spices cook for a full minute with the tomato paste or they'll taste raw and dusty instead of warm and toasted.
03 -
  • Pat the halloumi dry with a paper towel before frying so it crisps up faster and doesn't steam in the pan.
  • If your halloumi is very salty, soak the cubes in warm water for 10 minutes before frying to mellow the brine.
  • Stir the coconut milk well before adding it, the cream often separates and sits at the top of the can.
  • Taste the sauce before adding the halloumi back in, it's easier to adjust seasoning when the cheese isn't in the way.
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