Halloumi Tikka Masala
Halloumi Tikka Masala is a twist on the traditional vegetarian Indian recipe, replacing the usual paneer with the salty, chewy goodness of halloumi. This dish combines rich Indian flavors with the hearty texture of halloumi cheese. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner. The dish features a creamy curry sauce with a hint of spice, balanced by the freshness of coriander and served with rice or naan bread.
1 x 225 g (½ lb) block halloumi
1 red or green pepper, diced
3 tablespoon medium tikka curry powder
3 tablespoon yoghurt
1 tablespoon groundnut oil
1 medium onion, finely chopped
1 tablespoon grated ginger
3 garlic cloves, minced
1 tablespoon tomato puree
400 g (14 oz) passata
100 ml (½ cup) double cream
Fresh coriander, to serve
Directions:
1. Preheat the oven to 200°C (395°F) and line a tray with baking paper.
2. Cut the halloumi into 1-inch pieces and dice the pepper. Combine with 1 tablespoon tikka curry powder and yoghurt in a bowl.
3. Spread the mixture on the lined tray and bake for 15-20 minutes or until the pepper is tender and halloumi is golden.
4. Meanwhile, heat the olive oil in a large pan, and fry the onion for 2-3 minutes until slightly golden. Add garlic and ginger, cook for 1 minute.
5. Stir in 2 tablespoons tikka curry powder and cook for 30 seconds. Add tomato puree, then passata. Bring to a boil and simmer for 15-20 minutes.
6. Stir in double cream and add the baked halloumi and pepper mix. Cook for 1-2 minutes.
7. Serve with fresh coriander, rice, or naan.
Prep Time: 5 minutes
Kcal: 333 per serving