Creamy Halloumi and Tomato Curry (Printable)

Golden halloumi in silky tomato coconut sauce. Mild, creamy, family-friendly vegetarian dish 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

# Directions:

01 - Heat the oil in a large nonstick skillet over medium-high heat. Add the halloumi cubes and fry for 2–3 minutes per side until golden. Remove and set aside on a plate.
02 - In the same pan, reduce heat to medium and add the chopped onion. Sauté for 3–4 minutes until soft and translucent.
03 - Stir in the garlic, ginger, and red bell pepper. Cook for another 2–3 minutes until fragrant.
04 - Add the tomato paste, garam masala, cumin, coriander, turmeric, chili powder, and paprika. Cook for 1 minute, stirring, until the spices are aromatic.
05 - Pour in the canned tomatoes and coconut milk. Stir to combine, then season with salt and black pepper. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens.
06 - Return the fried halloumi to the pan. Gently simmer for 5 minutes, allowing the cheese to absorb the curry flavors.
07 - Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve with lemon wedges.

# Expert Hints:

01 -
  • The halloumi gets crispy on the outside but stays tender inside, soaking up the creamy curry without falling apart.
  • Its mild enough for kids but flavorful enough that adults dont feel like theyre eating baby food.
  • You can have it on the table in 40 minutes, most of which is just simmering while you set the table or fold laundry.
  • It uses pantry staples and one pan, so cleanup is mercifully quick.
02 -
  • Dont skip frying the halloumi first, the golden crust adds texture and keeps the cheese from turning rubbery in the sauce.
  • Use full fat coconut milk if you can, the light stuff splits more easily and doesnt give you that silky, rich finish.
  • Taste before you serve, halloumi is salty, so you might need less salt than you think once the cheese goes back in.
03 -
  • Pat the halloumi dry with a paper towel before frying, it helps the cubes get crispier and prevents excess moisture in the pan.
  • If the sauce tastes a little flat, a squeeze of lemon juice or a pinch of sugar can wake everything up and balance the acidity.
  • Make a double batch of the sauce and freeze half, then all you have to do next time is fry fresh halloumi and reheat.
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