Save The first time I made this curry, my kitchen smelled like an Indian street food stall meets a Mediterranean grill. I had half a block of halloumi staring at me from the fridge and a craving for something comforting, so I took a chance. That golden, salty cheese sizzling in the pan changed everything I thought I knew about vegetarian curries.
Last Tuesday, my usually curry-skeptical sister took one bite and immediately asked for the recipe. She could not believe how the halloumi transformed in the sauce, getting all pillowy and tender while still holding its shape. Now she texts me every time she makes it, which is basically weekly.
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Ingredients
- 400 g halloumi cheese: Cut into 2 cm cubes, this salty cheese becomes incredible when fried first then simmered
- 1 medium onion: Finely chopped, this builds the essential flavor foundation
- 2 cloves garlic: Mined fresh adds that aromatic kick nothing else can replicate
- 2 cm fresh ginger: Grated finely, it brings warmth and depth to every spoonful
- 1 red bell pepper: Diced small for sweetness and pops of color throughout
- 400 g canned chopped tomatoes: The backbone of your silky sauce base
- 1 tbsp garam masala: This spice blend ties everything together beautifully
- 1 tsp ground cumin: Earthy and essential for that authentic curry taste
- 1 tsp ground coriander: Adds citrusy notes that balance the rich coconut
- ½ tsp turmeric: Gives your curry that gorgeous golden hue
- ½ tsp chili powder: Adjust this to your heat preference
- ½ tsp paprika: For subtle sweetness and color
- Salt and black pepper: Taste and adjust as you go
- 200 ml coconut milk: Full fat makes the sauce luxuriously creamy
- 2 tbsp tomato paste: Concentrates the tomato flavor perfectly
- 1 tbsp vegetable oil: For frying the halloumi to golden perfection
- Fresh cilantro leaves: Chopped generously for that finishing brightness
- Lemon wedges: A squeeze right before serving wakes everything up
Instructions
- Fry the halloumi:
- Heat oil in a large nonstick skillet over medium-high heat, add halloumi cubes and fry 2 to 3 minutes per side until golden, then remove and set aside on a plate
- Build the base:
- Reduce heat to medium, add chopped onion and sauté 3 to 4 minutes until soft and translucent
- Add aromatics:
- Stir in garlic, ginger, and red bell pepper, cooking 2 to 3 minutes until fragrant
- Bloom the spices:
- Add tomato paste and all spices, cooking 1 minute while stirring until aromatic
- Simmer the sauce:
- Pour in canned tomatoes and coconut milk, season with salt and pepper, then simmer 8 to 10 minutes until thickened
- Combine everything:
- Return fried halloumi to pan and gently simmer 5 minutes so cheese absorbs curry flavors
- Finish and serve:
- Taste and adjust seasoning, then garnish with fresh cilantro and serve with lemon wedges
Save This curry has become my go-to for dinner parties because it looks impressive but is secretly so forgiving. Last month I served it to new neighbors who dropped by unexpectedly, and they left with full bellies and the recipe written on a napkin.
Making It Your Own
Sometimes I throw in a handful of baby spinach right at the end for some greens and extra color. Other times, when I want more protein, I add a can of chickpeas along with the tomatoes. The sauce is versatile enough to handle all kinds of tweaks without losing its soul.
Serving Suggestions
Steamed basmati rice is classic, but warm naan bread for scooping up every last drop of sauce might be even better. I have also served it over quinoa for a healthier spin, and my friend swears by eating it straight up with just a spoon.
Meal Prep Magic
This curry actually tastes better the next day as the halloumi soaks up more flavor. I often double the recipe and portion it into glass containers for effortless lunches throughout the week. The texture holds up beautifully after reheating.
- Store in airtight containers for up to 4 days in the refrigerator
- Freeze portions for up to 2 months if you want to stock your freezer
- Reheat gently on the stove with a splash of water to loosen the sauce
Save Theres something so satisfying about a vegetarian curry that feels substantial and indulgent. This one has earned a permanent spot in my weekly rotation, and I bet it will find its way into yours too.
Recipe FAQ
- → What can I serve this main dish with?
This rich main pairs beautifully with steamed basmati rice or warm naan bread. For a lighter accompaniment, consider a simple green salad on the side.
- → Can I adjust the spice level to my preference?
Absolutely! The chili powder can be adjusted to suit your taste. For an extra kick, include a finely chopped green chili when sautéing the aromatics like onion, garlic, and ginger.
- → Is halloumi interchangeable with other ingredients?
Yes, for a more traditional Indian flavor profile and a similar texture, you can easily substitute the halloumi cheese with paneer. The cooking method for browning would remain similar.
- → How can I make this a lighter meal option?
To reduce the calorie count, opt for light coconut milk instead of full-fat, and you can also slightly reduce the amount of cooking oil used without significantly compromising on flavor.
- → What dietary considerations should I be aware of?
This dish is naturally vegetarian and gluten-free. However, it contains dairy (halloumi) and coconut milk, which is a tree nut for some individuals. Always check labels on packaged goods for hidden allergens.
- → What is the total preparation and cooking time for this dish?
From start to finish, this flavorful dish takes approximately 40 minutes. This includes 15 minutes for preparation and 25 minutes for active cooking, making it perfect for a weeknight meal.
