Creamy Halloumi and Tomato Curry (Printable)

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

# What You 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 - 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

# How to Make It:

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.
02 - Reduce heat to medium, add chopped onion to the same pan, and 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 aromatic.
05 - Pour in canned tomatoes and coconut milk. Stir to combine and season with salt and black pepper. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens.
06 - Return fried halloumi to the pan and gently simmer for 5 minutes to allow the cheese to absorb curry flavors.
07 - Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve with lemon wedges.

# Expert Tips:

01 -
  • The halloumi gets crispy on the outside but stays tender inside, soaking up all that spiced coconut sauce.
  • Its mild enough for picky eaters but flavorful enough to feel like a real treat.
  • You can have dinner on the table in under 45 minutes with minimal prep and one pan.
  • Leftovers taste even better the next day when the flavors meld together overnight.
02 -
  • Dont skip frying the halloumi first, that golden crust is what keeps it from turning rubbery in the sauce.
  • Use full fat coconut milk or the sauce will taste thin and watery instead of rich and comforting.
  • Let the spices cook for a full minute with the tomato paste or theyll taste dusty and raw in the final dish.
  • If your sauce looks too thick, add a splash of water or extra coconut milk until it reaches the consistency you like.
03 -
  • Pat the halloumi dry with paper towels before frying so it gets a better golden crust instead of steaming in its own moisture.
  • Toast your ground spices in a dry pan for 30 seconds before adding them to the curry for an even deeper, more aromatic flavor.
  • Make a double batch of the sauce and freeze half for nights when you need dinner fast, just fry fresh halloumi and stir it in.
  • If the sauce tastes too acidic, a pinch of sugar or an extra splash of coconut milk will balance it out perfectly.
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