Golden halloumi in rich tomato-coconut sauce. Mild, creamy, and family-friendly. Ready in 40 minutes.
# Components:
→ 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
# Method:
01 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add halloumi cubes and fry for 2 to 3 minutes per side until golden brown. Transfer to a plate and set aside.
02 - Reduce heat to medium in the same skillet. Add chopped onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Stir in minced garlic, grated ginger, and diced red bell pepper. Cook for 2 to 3 minutes until fragrant.
04 - Add tomato paste, garam masala, ground cumin, ground coriander, turmeric, chili powder, and paprika. Cook for 1 minute while stirring constantly until spices become aromatic.
05 - Pour in canned tomatoes and coconut milk. Stir to combine thoroughly. Season with salt and black pepper to taste. Simmer for 8 to 10 minutes, stirring occasionally, until sauce thickens.
06 - Return seared halloumi to the skillet. Gently simmer for 5 minutes to allow the cheese to absorb the curry flavors.
07 - Taste and adjust seasoning as needed. Transfer to serving bowl. Garnish with fresh cilantro and serve with lemon wedges.
