Creamy Halloumi and Tomato Curry (Printable)

Golden halloumi cubes in a rich coconut-tomato sauce with aromatic Indian spices. Family-friendly and ready in 40 minutes.

# What You Need:

→ Halloumi

01 - 14.1 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 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 oil in a large nonstick skillet over medium-high heat. Add halloumi cubes and fry 2-3 minutes per side until golden. Remove and set aside on a plate.
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 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. 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, allowing the cheese to absorb the curry flavors.
07 - Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve with lemon wedges.

# Expert Advice:

01 -
  • The halloumi gets crispy on the outside and stays tender inside, soaking up every bit of the silky curry.
  • It comes together in under an hour with pantry spices and feels like you've been cooking all day.
  • Kids love the mild, creamy flavor, and adults can easily turn up the heat with extra chili.
  • Leftovers taste even better the next day when the flavors have had time to meld.
02 -
  • Don't skip frying the halloumi first, that golden crust is what keeps it from turning rubbery in the sauce.
  • Use full fat coconut milk for the creamiest texture, light versions can separate and taste watery.
  • Bloom your spices in the tomato paste for a full minute, it wakes up their flavor and prevents a raw, powdery taste.
  • Let the sauce simmer long enough to thicken, a watery curry won't cling to the halloumi or your rice.
03 -
  • Pat the halloumi dry with paper towels before frying to get the crispiest, most golden edges.
  • If your sauce tastes flat, a squeeze of lemon juice at the end brightens everything up instantly.
  • Make a double batch of the sauce and freeze half, then all you need to do next time is fry fresh halloumi and simmer.
  • Use a nonstick skillet to prevent the cheese from sticking and tearing when you flip it.
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