Creamy Halloumi and Tomato Curry (Printable)

Golden halloumi in silky tomato-coconut sauce with warming spices. Perfect vegetarian main dish for the whole family.

# What You'll 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

# Method:

01 - Heat oil in a large nonstick skillet over medium-high heat. Add halloumi cubes and fry for 2-3 minutes per side until golden. Transfer to a plate and set aside.
02 - Reduce heat to medium. Add chopped onion to the same skillet 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 release their aromas.
05 - Pour in canned tomatoes and coconut milk. Stir to combine. Season with salt and black pepper. Simmer for 8-10 minutes, stirring occasionally, until the sauce reaches desired thickness.
06 - Return fried halloumi to the pan. Gently simmer for 5 minutes, allowing the cheese to absorb the curry flavors. Taste and adjust seasoning as needed.
07 - Plate the curry and garnish with fresh chopped cilantro. Serve with lemon wedges.

# Expert Pointers:

01 -
  • The halloumi stays firm and golden, giving you all the texture of paneer without needing to press or drain anything.
  • Even picky eaters and kids love the creamy, mild curry with just enough warmth to feel interesting but not overwhelming.
  • You can have this on the table in 40 minutes with minimal prep and only one pan to clean.
  • The leftovers taste even better the next day after the flavors meld overnight in the fridge.
02 -
  • Do not skip frying the halloumi first, the golden crust adds flavor and prevents the cheese from becoming rubbery in the sauce.
  • Use full fat coconut milk for the creamiest texture, light versions can make the sauce taste thin and watery.
  • Toast the spices in the oil for at least a full minute, rushing this step means you miss out on the deep, aromatic flavors that make the curry taste authentic.
  • Let the sauce simmer long enough to thicken, a watery curry will not cling to the halloumi or coat your rice properly.
03 -
  • Pat the halloumi dry with a paper towel before frying to get the crispiest, most golden crust possible.
  • If your sauce tastes flat, a squeeze of lemon juice at the end will bring all the flavors into focus.
  • Make a double batch of the sauce and freeze half, then all you need to do next time is fry fresh halloumi and simmer it in the reheated sauce for a 15 minute dinner.
  • Taste the curry before adding the halloumi back in, its easier to adjust seasoning in the sauce alone than after the cheese is swimming in it.
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