Total time 1 hr | Serves 4 | Mild
Halloumi Tikka Masala
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Baking tray
Large pan
Ingredients
300g halloumi chunks
40g unsalted butter
2 tbsp canola oil
1 medium onion diced
7 tbsp garlic & ginger minced
1 tsp salt
400ml tomato passata
150ml water
1/2 cup natural yoghurt (120ml)
2 tsp lemon juice
1 medium broccoli small florets
1 medium red capsicum thinly sliced
100ml thickened cream. OR use vegetables and plant-based substitutes as you choose
Instructions
HALLOUMI: Put a lightly greased baking tray in the oven at 200C. When heated, place the halloumi chunks on the tray, spray lightly with oil and bake for 10-12mins. The pieces should be turned once, removed and set to one side when golden.
SEAR: Heat the oil and butter in a large pan on a medium/high heat. Fry the onions for 2-3mins until the first signs of browning. Add the ginger and garlic, frying for 30secs. Briefly remove from the heat to empty in spice Packs 1 and 2. Return to a medium heat, and continue stirring for 2mins, splashing in a little water to moisten.
SAUCE & SIMMER: Stir in the salt, tomato passata, water, yoghurt and lemon juice. With the lid off, simmer for 30mins. Little by little, add 1 or 2 tbsp more water only if the sauce gets thicker than you’d like when served. With 8-10mins remaining, stir in the broccoli and capsicum, placing the lid back on.
CREAM: Pour in 100ml of thickened cream or more to taste. Stir for another 5mins and add the halloumi before serving with rice.
Notes
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.
If your pan is such that all the vegetables are covered with sauce then you will not need to have the lid on for the vegetables to cook over the last 15 minutes.