Creamy Halloumi and Tomato Curry (Printable)

Golden halloumi cubes in rich tomato-coconut curry with Indian spices. Vegetarian and family-friendly.

# 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 Steps:

01 - Heat the vegetable 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 and softened.
04 - Add tomato paste, garam masala, ground cumin, ground coriander, turmeric, chili powder, and paprika. Stir continuously for 1 minute until the spices release their aromas.
05 - Pour in canned tomatoes and coconut milk, stirring to combine thoroughly. Season with salt and black pepper. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens.
06 - Return the seared halloumi to the pan and gently simmer for 5 minutes, allowing the cheese to absorb the curry flavors. Taste and adjust seasoning as needed.
07 - Transfer to serving dishes and garnish with fresh cilantro. Serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • The halloumi stays firm and chewy, giving you that satisfying paneer bite without any fuss.
  • It comes together in under an hour, making it perfect for weeknights when you want something comforting but not complicated.
  • The creamy coconut and tomato sauce is mild enough for kids but flavorful enough to impress anyone at the table.
  • You get restaurant quality curry from a single skillet and a handful of everyday spices.
02 -
  • Do not skip frying the halloumi first, the golden crust adds texture and keeps the cheese from turning rubbery in the sauce.
  • Let the spices toast for a full minute before adding liquids, or they will taste raw and harsh instead of warm and aromatic.
  • Use full fat coconut milk for the creamiest sauce, light versions can separate and taste watery.
  • Simmer gently once the halloumi is in the sauce, boiling will make the cheese tough and squeaky.
03 -
  • Pat the halloumi dry with a paper towel before frying to get the crispest, most golden crust.
  • Use a nonstick skillet to prevent sticking and make cleanup easier, especially with the cheese.
  • Taste the sauce before adding the halloumi back in, it is much easier to adjust seasoning without the cheese in the way.
  • If the sauce tastes too tangy, a small pinch of sugar or an extra splash of coconut milk will mellow it out.
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