Creamy Halloumi and Tomato Curry (Printable)

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

# What You'll 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 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. Add chopped onion to the same pan and 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.
04 - Add tomato paste, garam masala, cumin, coriander, turmeric, chili powder, and paprika. Stir continuously for 1 minute until the spices become aromatic.
05 - Pour in canned tomatoes and coconut milk, stirring to combine. Season with salt and black pepper. Simmer for 8-10 minutes, stirring occasionally, until the sauce reaches desired thickness.
06 - Return the fried halloumi to the pan and 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 -
  • Golden halloumi soaks up the creamy, spiced sauce without falling apart, giving you that perfect paneer texture every time.
  • The whole dish comes together in under 45 minutes, making it ideal for busy evenings when you want something truly comforting.
  • Mild enough for little ones but rich enough to impress anyone who loves a good curry night.
02 -
  • Pat the halloumi dry with paper towels before frying, otherwise it wont crisp up properly and youll miss that golden crust.
  • Dont skip blooming the spices in the tomato paste, that one minute transforms them from dusty powder into aromatic magic.
  • If your sauce looks too thick, add a splash of water or extra coconut milk, and if its too thin, let it simmer uncovered for a few more minutes.
03 -
  • Use full fat coconut milk for the creamiest, most luxurious sauce, light versions work but wont coat the halloumi as beautifully.
  • If you cant find halloumi, paneer is a perfect swap and will give you a more traditional Indian curry flavor.
  • Toast your ground spices in a dry pan for 30 seconds before adding them to intensify their flavor and aroma.
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