Creamy Halloumi and Tomato Curry (Printer-friendly)

Golden halloumi in silky tomato-coconut sauce with aromatic Indian spices. Ready in 40 minutes, vegetarian.

# 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

# 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. Transfer to a plate.
02 - Reduce heat to medium, add chopped onion to the same pan, and sauté 3-4 minutes until soft and translucent.
03 - Stir in garlic, ginger, and red bell pepper. Cook 2-3 minutes until fragrant.
04 - Add tomato paste, garam masala, cumin, coriander, turmeric, chili powder, and paprika. Cook 1 minute, stirring constantly, until aromatic.
05 - Pour in canned tomatoes and coconut milk, stirring to combine. Season with salt and black pepper. Simmer 8-10 minutes, stirring occasionally, until sauce thickens.
06 - Return seared halloumi to the pan and gently simmer 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 keeps its shape and adds a satisfying chew that feels hearty without being heavy.
  • Everything comes together in one pan, so cleanup is minimal and the flavors meld beautifully.
  • The spice blend is forgiving and can be dialed up or down depending on who is at the table.
  • Leftovers taste even better the next day as the cheese soaks up more of that silky tomato coconut sauce.
02 -
  • Do not skip frying the halloumi first, that golden crust adds texture and prevents the cheese from becoming rubbery in the sauce.
  • Use full fat coconut milk for the creamiest result, light versions can make the sauce feel thin and less indulgent.
  • Let the spices cook for that full minute after adding them, raw spice powder tastes harsh and toasting releases their essential oils.
  • Resist the urge to stir the halloumi constantly when frying, leave it alone to develop that crispy golden exterior.
03 -
  • Pat the halloumi dry with paper towels before frying to help it crisp up faster and more evenly.
  • If you cannot find halloumi, paneer works just as well and gives the dish a more traditional Indian flavor.
  • Add a handful of baby spinach or peas in the last few minutes of simmering for extra color and nutrition.
  • For a richer sauce, stir in a tablespoon of butter or cream at the very end before serving.
Go back