Description
This 30-Minute Halloumi Tikka Masala is a quick, comforting vegetarian take on a classic Indian curry. Golden, griddled halloumi cubes are simmered in a rich, creamy tomato sauce infused with warm spices for a hearty meal that’s ready in just half an hour.
Ingredients
2 large garlic cloves
Thumb-sized piece fresh ginger
1 small onion
Generous glug light oil
1 tsp sea salt
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp mild chili powder
1/2 tsp turmeric
1 tbsp tomato puree
350 ml (1 1/2 cups) passata (sieved tomatoes)
1 x 250 g (9 oz) halloumi, cubed
3 tbsp single cream (pouring cream)
1 x quantity pilau-style rice, to serve
Small handful roughly chopped fresh coriander, to serve
Instructions
- Peel and blend garlic, ginger, and onion in a mini chopper or food processor until smooth.
- Heat light oil in a saucepan over medium-high heat. Add the paste and salt, cooking 8–10 minutes until fragrant and golden.
- Stir in garam masala, cumin, coriander, chili powder, and turmeric. Cook 1 minute until aromatic.
- Add tomato puree, stir briefly, then pour in passata. Reduce heat to medium and simmer for 10 minutes.
- Meanwhile, cube the halloumi and dry-fry it in a hot non-stick pan for a few minutes on each side until golden and crisp.
- Stir the cream into the sauce, then fold in the griddled halloumi.
- Serve hot over pilau rice and garnish with chopped fresh coriander.
Notes
Use tofu and coconut milk for a vegan variation.
Add spinach or peas for extra color and nutrition.
Simmer sauce longer if you prefer a thicker consistency.
Use a non-stick pan and high heat to keep halloumi from sticking.
Leftovers reheat best on the stove over low heat with a splash of cream or water.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 35 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 80 mg
