Save Experience a comforting blend of textures with this Creamy Halloumi and Tomato Curry. This Indian-inspired dish features perfectly seared cubes of halloumi cheese bathed in a rich, silky tomato and coconut sauce. It is a family-friendly meal that offers a satisfying, paneer-like bite with mild yet fragrant spices.
Save In just 40 minutes, you can transform simple aromatics like ginger, garlic, and red bell pepper into a vibrant curry. The addition of full-fat coconut milk ensures a velvety finish that balances the warmth of the garam masala and paprika.
Ingredients
- 400 g halloumi cheese, cut into 2 cm cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cm piece fresh ginger, grated
- 1 red bell pepper, diced
- 400 g canned chopped tomatoes
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp chili powder (adjust to taste)
- ½ tsp paprika
- Salt and black pepper, to taste
- 200 ml coconut milk (full fat recommended)
- 2 tbsp tomato paste
- 1 tbsp vegetable oil
- Fresh cilantro leaves, chopped
- Lemon wedges
Instructions
- Step 1: Fry the Halloumi
- 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.
- Step 2: Sauté Aromatics
- In the same pan, reduce heat to medium and add the chopped onion. Sauté for 3–4 minutes until soft and translucent. Stir in the garlic, ginger, and red bell pepper. Cook for another 2–3 minutes until fragrant.
- Step 3: Spice the Base
- Add the tomato paste, garam masala, cumin, coriander, turmeric, chili powder, and paprika. Cook for 1 minute, stirring, until the spices are aromatic.
- Step 4: Simmer the Sauce
- 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.
- Step 5: Combine and Finish
- Return the fried halloumi to the pan. Gently simmer for 5 minutes, allowing the cheese to absorb the curry flavors. Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve with lemon wedges.
Zusatztipps für die Zubereitung
Using a large nonstick skillet is essential for getting those halloumi cubes perfectly golden without sticking. Make sure to adjust the chili powder to your preferred heat level to keep the dish family-friendly or give it a spicy kick.
Varianten und Anpassungen
For a more traditional Indian experience, swap the halloumi for paneer. If you want a lighter version, you can use light coconut milk and reduce the amount of oil used for frying. For those who enjoy extra heat, try adding a chopped green chili along with the garlic and ginger.
Serviervorschläge
This rich curry is best served alongside fluffy steamed basmati rice or warm naan bread. A squeeze of fresh lemon from the garnish wedges adds a bright acidity that cuts through the creamy sauce beautifully.
Save This Creamy Halloumi and Tomato Curry is a versatile and satisfying dish that brings the warmth of Indian-inspired spices to your kitchen with minimal effort. Enjoy the perfect balance of salty halloumi and sweet coconut milk in every bite.
Recipe Guide
- → Can I substitute paneer for halloumi?
Yes, paneer works beautifully as a substitute and provides a more traditional Indian flavor. Use the same quantity and frying method for best results.
- → How can I make this curry spicier?
Add a chopped green chili with the aromatics or increase the chili powder to 1 teaspoon. You can also add a pinch of cayenne pepper for extra heat.
- → Can I use light coconut milk instead of full-fat?
Yes, light coconut milk works for a lighter version, though the sauce will be less rich and creamy. The full-fat version provides better flavor and texture.
- → What should I serve with this curry?
Steamed basmati rice or warm naan bread are ideal accompaniments. You can also serve it with roti, paratha, or even quinoa for a healthier option.
- → How do I prevent the halloumi from becoming rubbery?
Fry the halloumi until golden but don't overcook it. When adding it back to the sauce, simmer gently for only 5 minutes to allow flavor absorption without toughening the cheese.
- → Can I make this ahead of time?
Yes, prepare the curry sauce ahead and store refrigerated. Fry the halloumi fresh before serving and add it to the reheated sauce for best texture and flavor.