Creamy Halloumi and Tomato Curry (Printable)

Golden halloumi in rich tomato-coconut sauce with aromatic Indian spices. Ready in 40 minutes, vegetarian-friendly.

# What You 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

# How-To:

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. 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 aromatic.
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 - Add the fried halloumi back 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 Advice:

01 -
  • The halloumi gets crispy on the outside but stays tender inside, giving you texture in every bite.
  • It comes together in under 45 minutes, mostly hands-off simmering time.
  • Kids love the creamy mild sauce, and you can easily dial up the heat for adults.
  • Leftovers taste even better the next day when the flavors deepen overnight.
02 -
  • Use a nonstick skillet or the halloumi will stick and tear when you try to flip it, leaving you with crumbled cheese instead of golden cubes.
  • Don't skip frying the halloumi first, that step creates texture and prevents the cheese from becoming rubbery in the sauce.
  • Taste before adding extra salt because halloumi is naturally salty and the sauce can quickly become too intense.
  • If the sauce looks too thick after simmering, add a splash of water or extra coconut milk to loosen it up.
03 -
  • Pat the halloumi dry with paper towels before frying so it develops a better crust and doesn't splatter oil everywhere.
  • Use full-fat coconut milk for the richest sauce, the light version works but it won't coat the cheese as luxuriously.
  • If you can't find halloumi, paneer is a great substitute and behaves almost identically in the curry.
  • Bloom your spices in the tomato paste for a full minute to unlock their flavor, but watch closely so they don't burn.
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