Creamy Halloumi and Tomato Curry (Printable Version)

Golden halloumi in rich tomato-coconut sauce. Indian-inspired vegetarian curry ready in 40 minutes.

# Ingredient List:

→ 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, or to taste
12 - 1/2 teaspoon paprika
13 - Salt and black pepper, to taste

→ Sauce

14 - 3/4 cup 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 the oil in a large nonstick skillet over medium-high heat. Add the halloumi cubes and fry for 2 to 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 to 4 minutes until soft and translucent.
03 - Stir in the garlic, ginger, and red bell pepper. Cook for another 2 to 3 minutes until fragrant.
04 - Add the tomato paste, garam masala, cumin, coriander, turmeric, chili powder, and paprika. Cook for 1 minute, stirring constantly, 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 to 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 Advice:

01 -
  • Halloumi stays gloriously chewy instead of melting away, giving you something to sink your teeth into with every spoonful.
  • The coconut-tomato sauce is silky and mild enough for the whole family, but those warming spices make it feel deeply satisfying.
  • Forty minutes from start to finish means weeknight dinner without the stress.
02 -
  • Don't skip frying the halloumi first—those golden edges matter more than you'd think, and they disappear if you add it raw to the curry.
  • Full fat coconut milk makes a difference you'll actually taste; the light version turns the dish into something thinner and less luxurious.
03 -
  • Make the curry sauce a day ahead and reheat it gently when you're ready—the flavors deepen overnight, and you'll only need to fry the halloumi fresh.
  • If your sauce breaks and looks separated, whisk in a tablespoon of yogurt or a splash of water to bring it back together.
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