Creamy Halloumi and Tomato Curry (Printable version)

Golden halloumi in rich tomato-coconut sauce with warming spices. Vegetarian and family-friendly comfort food.

# 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

# How-To Steps:

01 - Heat 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 and add chopped onion to the same pan. 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. Cook for 1 minute, stirring constantly, until spices become 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 - Add the fried halloumi back to the pan. Gently simmer for 5 minutes to allow the cheese to absorb curry flavors.
07 - Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve with lemon wedges.

# Expert Hints:

01 -
  • The halloumi gets crispy on the outside but stays soft and squeaky inside, soaking up all the spiced coconut sauce.
  • Its mild enough for picky eaters but flavorful enough to feel like a proper homemade curry.
  • Everything cooks in one pan, so cleanup is minimal and the whole meal comes together in under 45 minutes.
  • You can adjust the heat level easily, making it perfect for families with different spice tolerances.
02 -
  • Don't skip the searing step, that golden crust on the halloumi is what makes the texture so satisfying and keeps the cubes from turning rubbery.
  • Use full fat coconut milk or the sauce will taste thin and lack the creamy richness that balances the tomatoes.
  • If your halloumi is very salty, soak the cubes in warm water for 10 minutes before frying to mellow the saltiness.
  • Let the spices cook in the tomato paste for the full minute, otherwise they taste raw and harsh instead of warm and aromatic.
03 -
  • Pat the halloumi dry with paper towels before frying so it sears instead of steaming, giving you that perfect golden crust.
  • Use a nonstick skillet to prevent sticking and make cleanup easier, especially with the cheese and spices.
  • If the sauce looks oily after simmering, that's actually a good sign, it means the spices have fully released their flavors and the curry is rich.
  • Let the curry sit for 5 minutes off the heat before serving, it allows the flavors to settle and the sauce to thicken just a bit more.
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