Golden halloumi nestled in a creamy tomato and coconut sauce. A mild, satisfying dish with paneer-like texture, perfect for any family meal.
# What You Need:
→ 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 - 1 inch piece fresh ginger, grated
05 - 1 red bell pepper, diced
06 - 14 oz canned chopped tomatoes
→ Spices
07 - 1 tbsp garam masala
08 - 1 tsp ground cumin
09 - 1 tsp ground coriander
10 - 1/2 tsp turmeric
11 - 1/2 tsp chili powder
12 - 1/2 tsp paprika
13 - Salt and black pepper, to taste
→ Sauce
14 - 3/4 cup coconut milk, full fat recommended
15 - 2 tbsp tomato paste
16 - 1 tbsp vegetable oil
→ Garnish
17 - Fresh cilantro leaves, chopped
18 - Lemon wedges
# Directions:
01 - Heat oil in a large nonstick skillet over medium-high heat. Add halloumi cubes and fry for 2-3 minutes per side until golden brown. Remove and set aside on a plate.
02 - Reduce heat to medium. Add chopped onion to the same pan and sauté for 3-4 minutes until soft and translucent.
03 - Stir in garlic, ginger, and red bell pepper. Cook for 2-3 minutes until fragrant.
04 - Add tomato paste, garam masala, cumin, coriander, turmeric, chili powder, and paprika. Cook for 1 minute, stirring constantly, until spices are aromatic.
05 - Pour in canned tomatoes and coconut milk. Stir to combine. Season with salt and black pepper. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens.
06 - Return fried halloumi to the pan. Gently simmer for 5 minutes, allowing the cheese to absorb curry flavors.
07 - Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve with lemon wedges alongside steamed basmati rice or warm naan bread.
