Creamy Halloumi and Tomato Curry (Print Version)

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

# What You Need:

→ Halloumi

01 - 14 ounces 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 ounces 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 coconut milk, full fat recommended
15 - 2 tablespoons tomato paste
16 - 1 tablespoon vegetable oil

→ Garnish

17 - Fresh cilantro leaves, chopped
18 - Lemon wedges

# Directions:

01 - Heat 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. Remove and set aside on a plate.
02 - Reduce heat to medium and add chopped onion to the same pan. 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 spices are aromatic.
05 - Pour in canned tomatoes and coconut milk. Stir to combine, then season with salt and black pepper. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens.
06 - Return fried halloumi to the pan. Gently simmer for 5 minutes, allowing cheese to absorb curry flavors. Taste and adjust seasoning as needed.
07 - Garnish with fresh cilantro and serve with lemon wedges alongside steamed basmati rice or warm naan bread.

# Expert Suggestions:

01 -
  • The halloumi stays beautifully firm and golden, giving you that satisfying bite in every spoonful.
  • It comes together in under 40 minutes with pantry staples and one skillet to clean.
  • The creamy coconut tomato sauce is mild enough for kids but deep enough to keep adults coming back for seconds.
  • You can adjust the heat and swap the cheese without losing the soul of the dish.
02 -
  • Do not skip frying the halloumi first, it creates a golden crust that holds up in the sauce and adds texture to every bite.
  • Use full fat coconut milk for the creamiest result, light versions can make the sauce too thin and less satisfying.
  • Let the sauce simmer long enough to thicken naturally, rushing it will leave you with a watery curry that does not coat the cheese properly.
  • Taste before serving and adjust the salt, as halloumi can be salty and you may need less than you think.
03 -
  • Pat the halloumi cubes dry with a paper towel before frying to get the best golden crust without excess moisture.
  • Toast the spices in the pan for a full minute to unlock their flavor, but watch closely so they do not burn.
  • Add a spoonful of Greek yogurt or cream at the end for extra richness if you want to take the indulgence up a notch.
  • Squeeze the lemon over individual servings rather than the whole pot, so everyone can control the acidity to their taste.
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