Creamy Halloumi and Tomato Curry (Print Version)

Golden halloumi in silky tomato-coconut sauce with aromatic Indian spices. Ready in 40 minutes, serves 4.

# Components:

→ 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, adjust 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 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 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 while stirring until spices release their aroma.
05 - Pour in canned tomatoes and coconut milk. Stir to combine and season with salt and black pepper. Simmer 8-10 minutes, stirring occasionally, until sauce thickens.
06 - Return fried halloumi to the pan. Gently simmer 5 minutes, allowing cheese to absorb curry flavors.
07 - Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve with lemon wedges.

# Expert Advice:

01 -
  • The halloumi stays beautifully golden and doesn't melt into the sauce, giving you that satisfying cheese bite in every spoonful.
  • It's mild enough for kids but flavorful enough that adults won't feel bored, which means actually getting everyone to eat the same thing.
  • Forty minutes total means you can serve dinner without the stress or the smell of simmering spices lingering for days.
02 -
  • Don't skip frying the halloumi first because that golden crust is what keeps it from turning rubbery and helps it hold its shape in the curry.
  • Full fat coconut milk genuinely matters here, as light coconut milk will make the sauce feel thin and one-dimensional instead of luxurious.
03 -
  • Taste as you season because coconut milk can sometimes mask salt, and you don't want to oversalt early on.
  • If your sauce seems too thick before the halloumi goes back in, add a splash of water or coconut milk to loosen it up because the cheese will release a tiny bit of moisture too.
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