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Slice the halloumi cheese into thick slices.
Melt the butter in a pan and fry the halloumi slices until golden brown on both sides.
Remove the halloumi from the pan and set aside.
In the same pan, sauté the onion, garlic, and ginger until softened.
Add the garam masala, turmeric, and chili powder and cook for 1 minute.
Stir in the tomato puree and coconut milk and bring to a simmer.
Add the fried halloumi slices back to the pan and let the curry simmer for 5-10 minutes.
Stir in the spinach and cilantro just before serving.