Creamy Halloumi Tomato Curry

This creamy curry is a flavorful fusion of Indian and Mediterranean flavors, starring the salty, crumbly goodness of halloumi cheese.

The richness of sautéed onions and bell peppers, combined with aromatic spices and tangy tomatoes, creates a velvety sauce that’s just begging to be devoured.

Ingredients

• 2 large onions, diced
• 3 large tomatoes, diced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 250g halloumi cheese, sliced into 1-inch cubes
• Fresh cilantro, chopped (optional)

Instructions

Heat the olive oil in a large pan over medium heat. Add the diced onions and sauté until they’re translucent and starting to brown.

Add the diced red bell pepper to the pan and cook for another 5 minutes, until they start to soften.

Add the cumin, coriander, turmeric, cayenne pepper, salt, and black pepper to the pan and stir well to combine. Cook for 1 minute, until the spices are fragrant.

Add the diced tomatoes, canned diced tomatoes, and vegetable broth to the pan.

Stir well to combine, then bring the mixture to a simmer. Reduce the heat to low and let the curry simmer for 20-25 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.

Add the sliced halloumi cheese to the pan and stir gently to combine.

Let it simmer for another 5-7 minutes, until the cheese is heated through and starting to melt. Taste and adjust the seasoning as needed.

Serve the curry hot, garnished with chopped fresh cilantro if desired.

Notes

For a richer flavor, use a mix of red and yellow onions.

Don’t overcook the onions, as they can quickly go from caramelized to burnt.

If using canned diced tomatoes, drain and rinse them to reduce sodium content.

You can also roast the red bell pepper in the oven before dicing it for added smokiness.

Adjust the amount of cayenne pepper according to your desired level of spiciness.

Halloumi cheese can be substituted with paneer or feta, but keep in mind they’ll change the flavor profile.

To make it a one-pot meal, serve with rice, naan, or roti.

This curry freezes well, so don’t be afraid to make a double batch and save some for later.

Nutrional Value

• Energy: 432 kcal
• Protein: 24g
• Fat: 29g
• Saturated Fat: 14g
• Carbohydrates: 24g
• Fiber: 6g
• Sugar: 10g
• Sodium: 450mg
• Cholesterol: 60mg