Creamy Halloumi and Tomato Curry (Print Version)

Golden halloumi in silky tomato-coconut sauce with aromatic spices. Vegetarian comfort food 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 Make It:

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. 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 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. Stir constantly for 1 minute until the spices become 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 the seared halloumi to the pan and 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.

# Additional Tips::

01 -
  • Halloumi holds its shape beautifully in the curry, giving you those golden, slightly crispy edges while staying tender inside.
  • The coconut and tomato sauce is rich enough to feel indulgent but mild enough that picky eaters won't shy away from it.
  • Forty minutes from start to finish means weeknight dinners don't have to feel rushed or complicated.
02 -
  • Don't skip frying the halloumi first; that golden exterior keeps the cheese from becoming rubbery in the curry and adds textural contrast that makes each bite satisfying.
  • Full fat coconut milk is non-negotiable here because the fat is what creates that restaurant-quality silkiness that makes this dish special.
03 -
  • Toast your dried spices in the dry pan for 30 seconds before adding them to the aromatics if you have time; this extra step deepens their flavor complexity considerably.
  • Taste the sauce before returning the halloumi to the pan so you can adjust seasoning while the spices are still hitting your palate clearly without cheese interference.
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