Halloumi tikka masala

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven at 200 C (395 F) and line a tray with baking paper. Cut the halloumi into 1-inch pieces an dice the pepper. Place them in a bowl and add 1 tablespoon of tikka curry powder and yoghurt. Mix it well until the halloumi and pepper are covered in sauce. Spread the mixture on the lined tray in an even layer. Place it on the top rack of the oven for 15-20 minutes or until the pepper is tender and the halloumi golden. Meanwhile, make the curry sauce. Heat the olive oil in a large pan and fry the onion for 2-3 minutes over medium heat until slightly golden. Add the garlic and ginger and continue to cook for a minute until fragrant. Add two tablespoons of tikka curry powder and cook for another 30 seconds. Next, add the tomato purée and cook for another minute. Pour in the passata, bring the sauce to a boiling point and lower the heat. Simmer for 15-20 minutes until the sauce thickens. Stir in the double cream and transfer the halloumi and pepper mix to the pan. Mix it well, cook for 1-2 minutes and then turn off the heat. Top the curry with some coriander if you want and serve with basmati rice, brown rice or naan bread.