Description
This Halloumi Tikka Masala is a vibrant vegetarian twist on the traditional Indian classic, combining the chewy texture of halloumi cheese with rich, spiced tikka masala sauce. Ready in just 30 minutes, it’s an easy, flavorful dish perfect for a quick weeknight dinner or impressive meal for guests. The halloumi and diced pepper are marinated and baked to golden perfection, then simmered in a creamy tomato-based curry sauce infused with ginger, garlic, and tikka curry powder, creating a delightful fusion of flavors.
Ingredients
Halloumi and Marinade
- 1 x 225 g (½ lb) block halloumi
- 1 red or green pepper, diced
- 3 tablespoons medium tikka curry powder (divided: 1 tbsp for marinade, 2 tbsp for sauce)
- 3 tablespoons yoghurt
Curry Sauce
- 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
Instructions
- Preheat and prepare baking tray: Heat the oven to 200°C (395°F) and line a baking tray with baking paper to prevent sticking and facilitate easy cleanup.
- Marinate halloumi and pepper: Cut the halloumi block into 1-inch pieces and dice the pepper. In a mixing bowl, combine halloumi and pepper pieces with 1 tablespoon of tikka curry powder and 3 tablespoons of yoghurt. Mix thoroughly until all pieces are well-coated with the spiced yoghurt marinade.
- Bake halloumi and pepper: Spread the marinated halloumi and pepper evenly across the lined baking tray. Place the tray on the top oven rack and bake for 15-20 minutes, or until the halloumi is golden and the pepper has softened.
- Prepare curry sauce: While the halloumi and pepper bake, heat 1 tablespoon of groundnut oil in a large pan over medium heat. Add the finely chopped onion and cook for 2-3 minutes until slightly golden.
- Add aromatics and spices: Stir in the minced garlic and grated ginger, cooking for about a minute until fragrant. Then add 2 tablespoons of tikka curry powder and fry for 30 seconds to release its flavors.
- Build the sauce: Mix in 1 tablespoon of tomato puree and cook for 1 minute to deepen the flavor. Pour in 400 g of passata, bring the sauce to a boil, then reduce heat to a simmer and cook for 15-20 minutes until thickened.
- Finish curry: Stir in 100 ml of double cream to enrich the sauce. Then add the baked halloumi and pepper mixture into the pan, mixing well. Cook together for 1-2 minutes to let flavors combine, then turn off the heat.
- Serve: Garnish with fresh coriander if desired. Serve the halloumi tikka masala hot with basmati rice, brown rice, or naan bread for a complete meal.
Notes
- You can substitute groundnut oil with olive oil if preferred.
- For a vegan version, replace halloumi with firm tofu and use dairy-free yogurt and cream alternatives.
- Adjust the amount of tikka curry powder to your desired spice level.
- Make sure to line the baking tray to avoid sticking and for easier cleanup.
- Leftovers store well in the fridge for up to 2 days and can be reheated gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
