Total time 50 mins | Serves 4
Butter Halloumi
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Baking tray
Large pan
Ingredients
1 Cinnamon Road Butter Chicken spice mix or Spicy Butter Chicken spice mix
300g halloumi chunks
1 tbsp canola oil
25g unsalted butter
1 large onion diced
8 tsp garlic minced
3 tsp ginger minced
450ml tomato passata
1/4 cup water (65ml)
2 tbsp tomato sauce
1/2 cup natural yoghurt (120ml)
4 tbsp thickened cream (60ml) or use vegetables and plant-based substitutes as you choose
Instructions
SEAR: Heat the oil and butter in a large pot on a medium/high heat. Add the onion, stirring for 3-4mins. Empty in whole spices Pack 2, stirring for 1min. Add garlic and ginger stirring for a minute then empty in spice Pack 1, stirring for another minute.
SAUCE: Set the heat to medium then empty in almond meal Pack 3, stirring for 30 secs. Add the tomato passata, water, tomato sauce and only then add in the yoghurt. Bring to a gentle boil while stirring.
SIMMER: Turn heat down to medium/low, place the lid on and cook for 35mins. After 15mins, if the sauce already looks thick enough to serve then add 1 tbsp or more of water. If it is not thick enough then take the lid off for the remaining 20 minutes.
HALLOUMI: When the sauce has been cooking for 20mins, put a lightly greased baking tray in the oven at 200C. When heated, place the halloumi slices on the tray, spray lightly with oil and bake for 10-12mins until golden.
CREAM: When the sauce is ready, stir in the cream then add the halloumi and serve with rice.
Notes
Yes, it really is tomato sauce you should be using. Tomato sauce and passata.
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.