Halloumi Masala with rice

A vegetarian version of the Indian Chicken Massala! You can use normal butter or vegetable oil if you don’t have ghee. Possible to add vegetables like broccoli or green asperges and add them to the saus or serve them on the side. Steam of cook them first.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place chopped halloumi in a bowl and per pack of halloumi add: 1/2 tsp of turmeric, 1 tsp chilli powder, 1 tsp ground coriander and 1 tsp garam masala

Step 2

(Per pack of halloumi) Add: 2 tbsp yoghurt & 1 grated garlic clove and season with salt & pepper and add a drizzle of olive

Step 3

Now mix everything together, cover and leave to marinate for 30 minutes

Step 4

Slice up the onions and add to a hot pan with the ghee. Cook on medium heat until onions are caramelised, 3-4 minutes

Step 5

Add the remaining finely chopped cloves of garlic and the chopped ginger for 1-2 minutes

Step 6

Add to the pan: 0.5 tsp of turmeric, 1 tsp chilli powder, 1 tsp ground coriander and 1 garam masala and mix well

Step 7

Add the tomato puree for 1 minute and stir

Step 8

Pour in the passata. Add 150ml of water (per 2 servings).

Step 9

Stir through and bring the sauce to boil. Once it bubbles, let it simmer and thicken: 20 minutes minimum.

Step 10

When almost done, pour the cream into the sauce and bring it back to a simmer. Your sauce is now done!

Step 11

Cook rice as instructed on the package and with a pinch of salt. When done let it sit in a pan with the lit on.

Step 12

Place the halloumi in the oven on grill for 10 minutes

Step 13

Once turning slightly brown on top, add to the curry sauce and fold everything together. Season the curry with salt and pepper.

Step 14

Serve the tikka masala over a bed of steaming rice

Step 15

Garnish with some chopped coriander