Creamy Halloumi & Tomato Curry

Welcome to a delightful culinary adventure! This Creamy Halloumi & Tomato Curry is a harmonious fusion of flavors that will tantalize your taste buds. Enjoy the creamy indulgence of halloumi cheese, the vibrant tang of tomatoes, and the warmth of aromatic spices in every bite. Let’s get started!

This dish is a delightful twist on traditional curries, combining the unique texture of halloumi cheese with the comforting richness of a tomato-based curry sauce. The halloumi adds a delightful contrast to the silky sauce, creating a delightful interplay of textures and flavors. Whether you’re a seasoned curry enthusiast or a curious newcomer, this recipe promises to be a delightful addition to your culinary repertoire.


  • 250g halloumi cheese, sliced into 1/2-inch thick pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to your desired spice level)
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup vegetable or chicken broth
  • 1 cup coconut milk
  • Salt and black pepper, to taste
  • Chopped fresh cilantro for garnish


  1. Prepare the Halloumi: Pat the halloumi slices dry with paper towels. This will help them brown better when pan-frying.
  2. Cook the Halloumi: Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the halloumi slices in a single layer and cook for 2-3 minutes per side, or until golden brown. Transfer the cooked halloumi to a plate and set aside.
  3. Sauté the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and sauté for 2-3 minutes, or until translucent. Then, add the minced garlic and grated ginger, and cook for another minute, stirring frequently.
  4. Add the Spices: Stir in the ground cumin, coriander, paprika, and cayenne pepper. Cook for 1 minute, allowing the spices to release their aroma.
  5. Simmer the Sauce: Add the diced tomatoes (with their juices) and the vegetable or chicken broth. Stir to combine, and bring the mixture to a simmer. Reduce the heat to low and let the sauce simmer for 10-12 minutes, or until slightly thickened.
  6. Finish the Curry: Pour in the coconut milk and stir to incorporate it into the sauce. Season with salt and black pepper to taste. Gently add the cooked halloumi slices to the curry sauce, being careful not to break them apart.
  7. Garnish and Serve: Remove the curry from heat and garnish with chopped fresh cilantro. Serve hot, with basmati rice or naan bread on the side.
See also  Vegan Potato And Butternut Squash Curry Recipe
Creamy Halloumi & Tomato Curry

Additional Tips

  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • Adjust the amount of cayenne pepper according to your desired spice level.
  • If you prefer a thicker curry, you can add a tablespoon or two of tomato paste to the sauce.
  • Garnish with freshly squeezed lemon juice for an extra burst of flavor.

Nutritional Value

This Creamy Halloumi & Tomato Curry is a delightful blend of flavors and textures, offering a satisfying and nutritious meal. Halloumi cheese is an excellent source of protein, while the tomatoes provide essential vitamins and antioxidants. The coconut milk adds a rich creaminess and a dose of healthy fats. With the perfect balance of spices and aromatics, this dish promises to be a flavorful and comforting experience.

Enjoy this Creamy Halloumi & Tomato Curry with your loved ones, and let the flavors transport you to a world of culinary delight!

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