Creamy Halloumi & Tomato Curry Recipe
Equipment
- 1 Large skillet or frying pan
- 1 Cutting board
- 1 Knife
- 1 Measuring spoons
- 1 Measuring cups
- 1 Wooden spoon or spatula
- 1 Blender (optional for a smoother sauce)
- 1 Small bowl
Ingredients
- 250 g Halloumi, cut into cubes
- 2 tbsp vegetable oil or ghee
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece ginger, grated
- 1-2 green chilies, chopped (adjust to taste)
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp turmeric powder
- 1 tbsp garam masala
- 400 g crushed tomatoes
- 200 ml coconut milk
- 1 tbsp sugar (optional)
- Salt to taste
- Freshly ground black pepper
- Fresh coriander (cilantro) leaves, chopped, for garnish
- Lemon wedges, for serving
- Cooked rice or naan bread, for serving
Instructions
- Prep the Halloumi:Cut the Halloumi into bite-sized cubes. Pat them dry with a paper towel to remove excess moisture, which will help them brown better.
- Fry the Halloumi:Heat 1 tablespoon of vegetable oil or ghee in a large skillet over medium heat.Add the Halloumi cubes in a single layer. Fry until golden brown on all sides, turning occasionally. This should take about 5-7 minutes.Once done, remove the Halloumi from the skillet and set aside in a small bowl.
- Sauté the Aromatics:In the same skillet, add another tablespoon of oil if needed. Add the chopped onions and sauté until they turn soft and translucent, about 5 minutes.Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another 2 minutes until fragrant.
- Add the Spices:Stir in the ground cumin, coriander, turmeric, and garam masala. Cook for 1-2 minutes to toast the spices, stirring continuously to prevent burning.
- Prepare the Sauce:Pour in the crushed tomatoes and stir well to combine with the spices and aromatics.Let the mixture simmer for 5-7 minutes, allowing the tomatoes to cook down slightly and the flavors to meld together.For a smoother sauce, you can transfer the mixture to a blender and blend until smooth, then return it to the skillet.
- Finish the Curry:Stir in the coconut milk and bring the sauce to a gentle simmer. Add salt, pepper, and sugar (if using) to taste.Add the fried Halloumi cubes back into the skillet, and gently stir to coat them in the sauce.Let the curry simmer for an additional 5 minutes, allowing the Halloumi to soak up the flavors.
- Resting Time:Turn off the heat and let the curry rest for 5 minutes to allow the flavors to settle.
- Serve:Garnish the curry with freshly chopped coriander leaves.Serve hot with cooked rice or naan bread, and a squeeze of fresh lemon juice for added zest.
Notes
Enjoy your creamy, rich, and flavorful Halloumi & Tomato Curry!