Creamy Halloumi and Tomato Curry (Printable Version)

Golden halloumi in silky tomato-coconut sauce with garam masala, cumin, and aromatic spices. Ready in 40 minutes.

# 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

# Directions:

01 - Heat the oil in a large nonstick skillet over medium-high heat. Add halloumi cubes and fry for 2-3 minutes per side until golden brown. Transfer to a plate and set aside.
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 an additional 2-3 minutes until fragrant.
04 - Add tomato paste, garam masala, cumin, coriander, turmeric, chili powder, and paprika. Cook for 1 minute while stirring continuously until spices become aromatic.
05 - Pour in canned tomatoes and coconut milk, stirring to combine. Season with salt and black pepper. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens.
06 - Return fried halloumi to the pan and gently simmer for 5 minutes, allowing the cheese to absorb curry flavors. Taste and adjust seasoning as needed.
07 - Transfer to serving plates. Garnish with fresh cilantro and serve with lemon wedges.

# Expert Tips:

01 -
  • The halloumi stays firm and chewy, giving you that satisfying paneer experience without hunting down specialty stores.
  • The sauce is naturally mild and creamy, so even cautious eaters go back for seconds.
  • You get restaurant flavor in under 40 minutes with ingredients you probably already have.
  • It reheats beautifully, making leftovers something to look forward to instead of dread.
02 -
  • Do not skip frying the halloumi first, that golden crust is what keeps it from turning rubbery in the sauce.
  • Simmer gently once the halloumi goes back in, high heat will make the cheese seize up and lose its tender bite.
  • Taste before serving, halloumi is salty so you may need less salt than you think.
  • Use full fat coconut milk if you want that silky, restaurant quality texture.
03 -
  • Let the halloumi sit at room temperature for 10 minutes before frying so it cooks evenly and browns faster.
  • Add a pinch of sugar to the sauce if your tomatoes taste too acidic, it balances everything without making it sweet.
  • Finish with a drizzle of heavy cream on top if you want an even richer presentation.
  • Double the spices if you are making a larger batch, the flavors need enough punch to coat all that cheese.
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