Creamy Halloumi and Tomato Curry (Printable Version)

Golden halloumi in a silky tomato-coconut sauce with warm spices. Family-friendly and 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 - 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 Make:

01 - Heat the oil in a large nonstick skillet over medium-high heat. Add the halloumi cubes and fry for 2-3 minutes per side until golden. Remove and set aside on a plate.
02 - In the same pan, reduce heat to medium and add the chopped onion. Sauté for 3-4 minutes until soft and translucent.
03 - Stir in the garlic, ginger, and red bell pepper. Cook for another 2-3 minutes until fragrant.
04 - Add the tomato paste, garam masala, cumin, coriander, turmeric, chili powder, and paprika. Cook for 1 minute, stirring constantly, until the spices are aromatic.
05 - Pour in the canned tomatoes and coconut milk. Stir to combine, then season with salt and black pepper. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens.
06 - Return the fried halloumi 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.

# Helpful Hints:

01 -
  • The halloumi stays tender inside with crispy golden edges that soak up the sauce.
  • It comes together in under an hour with pantry spices and no special equipment.
  • Kids love the mild creaminess, and adults can add heat at the table.
  • Leftovers taste even better the next day after the flavors settle in.
02 -
  • Don't skip frying the halloumi first or it will turn rubbery and bland instead of crispy and golden.
  • Use full fat coconut milk, not the light version, or the sauce will taste watery and won't coat the cheese properly.
  • Let the spices cook for a full minute before adding liquids so they release their oils and don't taste raw.
03 -
  • Pat the halloumi dry with paper towels before frying so it crisps up instead of steaming.
  • If the sauce gets too thick, stir in a few tablespoons of water or coconut milk until it reaches your preferred consistency.
  • Taste the curry before adding the halloumi back in so you can adjust salt and spice without worrying about overcooking the cheese.
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