Description
Savor the rich and creamy flavors of Halloumi Tikka Masala, a delightful vegetarian twist on the classic Indian curry. This dish features marinated halloumi and colorful bell peppers baked to perfection and simmered in a fragrant tikka-spiced tomato cream sauce, served best with basmati rice or naan bread for a satisfying meal.
Ingredients
Halloumi and Marinade
- 1 x 225 g (1/2 lb) block halloumi, cut into 1-inch pieces
- 1 red or green pepper, diced
- 1 tablespoon medium tikka curry powder
- 3 tablespoon yoghurt
Curry Sauce
- 1 tablespoon groundnut oil
- 1 medium onion, finely chopped
- 1 tablespoon grated ginger
- 3 garlic cloves, minced
- 2 tablespoons medium tikka curry powder
- 1 tablespoon tomato puree
- 400 g (14 oz) passata
- 100 ml (1/2 cup) double cream
To Serve
- Fresh coriander, to garnish
- Basmati rice, brown rice, or naan bread (optional)
Instructions
- Preheat Oven: Heat the oven to 200°C (395°F) and line a baking tray with baking paper for easy cleanup.
- Prepare Halloumi and Pepper: Cut the halloumi into 1-inch pieces and dice the pepper. In a bowl, combine them with 1 tablespoon of tikka curry powder and the yoghurt, mixing well to ensure each piece is thoroughly coated.
- Bake Halloumi Mixture: Spread the coated halloumi and pepper in an even layer on the lined tray. Place it on the top rack of the preheated oven and bake for 15-20 minutes until the pepper is tender and the halloumi turns golden brown.
- Make Curry Sauce: While baking, heat the groundnut oil in a large pan over medium heat. Add the finely chopped onion and fry for 2-3 minutes until slightly golden. Stir in the minced garlic and grated ginger and cook for another minute until fragrant. Add 2 tablespoons of tikka curry powder and cook for 30 seconds to release the spices’ aroma.
- Add Tomato Base and Simmer: Mix in the tomato purée and cook for an additional minute. Pour in the passata, bring the sauce to a boil, then reduce the heat and let it simmer gently for 15-20 minutes until thickened.
- Finish the Curry: Stir in the double cream, then add the baked halloumi and pepper mixture to the pan. Mix well to combine, cook together for 1-2 minutes to blend flavors, then turn off the heat.
- Serve: Garnish with fresh coriander if desired and serve hot alongside basmati rice, brown rice, or naan bread for a complete meal.
Notes
- Use medium tikka curry powder for balanced flavor; adjust to taste if you prefer milder or spicier dishes.
- Double cream can be substituted with coconut cream for a dairy-free alternative.
- Ensure halloumi pieces are evenly coated in the marinade for best flavor absorption.
- Baking the halloumi and peppers instead of frying reduces oil usage and adds a lovely roasted flavor.
- This recipe is vegetarian but not vegan due to the use of halloumi and yoghurt.
- Serving suggestions include pairing with basmati rice for a fragrant accompaniment or naan for a traditional touch.
