Creamy Halloumi and Tomato Curry (Printable)

Golden halloumi in silky tomato-coconut sauce. Mild, creamy, and family-friendly in just 40 minutes.

# Ingredient List:

→ 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 - 7 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 oil in a large nonstick skillet over medium-high heat. Add halloumi cubes and fry 2-3 minutes per side until golden brown. Transfer to a plate and set aside.
02 - Reduce heat to medium in the same pan. Add chopped onion 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. Cook for 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 for 8-10 minutes, stirring occasionally, until sauce thickens.
06 - Return seared 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 Advice:

01 -
  • The halloumi gets crispy on the outside but stays tender inside, soaking up the creamy sauce like a sponge.
  • It comes together in under an hour with ingredients you can grab on a regular grocery run.
  • The spice level is gentle enough for kids but bold enough to feel like a real curry.
  • Leftovers taste even better the next day when the flavors have had time to settle in.
02 -
  • Don't skip the step of frying the halloumi first. It adds texture and prevents the cheese from turning rubbery in the sauce.
  • Let the spices cook in the tomato paste for a full minute. This blooming step unlocks their flavor and prevents that raw, dusty taste.
  • Use full-fat coconut milk if you can. The sauce needs that richness to balance the tomatoes and spices.
  • If your sauce looks too thick, add a splash of water or vegetable stock to loosen it up.
03 -
  • Pat the halloumi dry with a paper towel before frying to get the best golden crust.
  • Taste the curry before adding the halloumi back in. It's easier to adjust seasoning when the sauce is on its own.
  • If you're making this for kids, start with less chili powder and let adults add heat at the table with hot sauce or chili flakes.
  • A squeeze of lemon at the very end brightens the whole dish and cuts through the richness in the best way.
Go Back