Creamy Halloumi & Tomato Curry
A delightful blend of creamy coconut milk, savory halloumi, and fresh tomatoes, creating a comforting and flavorful curry perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 200g halloumi cheese, cubed
- 2 cups tomatoes, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Rice or naan for serving
Instructions
- Heat the olive oil in a pan over medium heat. Add the diced onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
- Add the chopped tomatoes and curry powder, cooking until the tomatoes begin to break down.
- Pour in the coconut milk and let it simmer for about 5 minutes.
- Add the cubed halloumi cheese and cook for an additional 5-7 minutes until the halloumi is heated through.
- Season with salt and pepper to taste.
- Serve over rice or with naan, garnished with fresh cilantro.
Notes
For a thicker curry, simmer uncovered to let it reduce. If using leftovers, store in an airtight container for 2-3 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/creamy-halloumi-and-tomato-curry/