Creamy Halloumi and Tomato Curry (Printable Page)

Golden halloumi cubes in a rich tomato-coconut curry sauce with aromatic spices. Perfect for family dinners.

# 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

# Steps:

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 in the same pan. Add chopped onion 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. Stir to combine, then 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 -
  • It comes together in under 40 minutes, so you can have a deeply flavored curry on the table faster than delivery.
  • The halloumi holds its shape beautifully and gives you that satisfying, meaty bite without any meat at all.
  • Even picky eaters go back for seconds because the sauce is mild, creamy, and just gently spiced.
  • You probably have most of these spices already sitting in your cupboard.
02 -
  • Don't skip frying the halloumi first. that golden crust is what keeps it from turning rubbery when it simmers in the sauce.
  • Use full fat coconut milk if you can. light versions can split and make the sauce look grainy instead of creamy.
  • Let the spices cook in the tomato paste for a full minute. rushing this step means they taste raw and harsh instead of deep and aromatic.
03 -
  • Pat the halloumi dry with a paper towel before frying. any excess moisture will cause it to steam instead of getting that perfect golden crust.
  • If you can't find halloumi, paneer works beautifully and gives you a more traditional Indian curry flavor.
  • Grate your ginger on a microplane instead of chopping it. you get more juice and flavor without any fibrous bits.
  • Always taste the curry before serving and adjust the salt. halloumi is salty, so you might need less than you think.
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