Halloumi Tikka Massala Curry

Most people probably associate tikka masala with something indulgent and heavy, but it doesn’t have to be. This vegetarian halloumi tikka masala is a lighter version of the popular dish – but the flavour is all there!

Print Recipe

Halloumi Tikka Massala Curry Yum

Course

Main Dish

Cuisine

Curry, Fakeaway, Indian, Vegetarian

Prep Time

10 Minutes

Cook Time

25 Minutes

Servings

People

Ingredients

For the paste

• 1 clove garlic roughly chopped
• 1 red chilli seeds removed and roughly chopped
• 2 cm piece of fresh ginger peeled and grated
• 2 tsp turmeric
• 2 tsp garam masala
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp cumin seeds
• 2 tbsp Walnut oil
• 1 tbsp tomato purée
• Handful of fresh coriander chopped including stems
• Pinch of sea salt

For the curry

• 250 g Halloumi diced
• 150 g mushrooms sliced
• 1 red pepper diced
• 1 medium onion diced
• 100 g chopped tomatoes
• 100 ml Double cream
• 2 tsp cumin seeds
• 1 clove garlic chopped
• 2 cm Ginger grated
• 1 tbsp tomato purée
• Handful fresh coriander

Course Main Dish Cuisine Curry, Fakeaway, Indian, Vegetarian Prep Time 10 Minutes Cook Time 25 Minutes Servings People Ingredients For the paste 1 clove garlic roughly chopped 1 red chilli seeds removed and roughly chopped 2 cm piece of fresh ginger peeled and grated 2 tsp turmeric 2 tsp garam masala 1 tsp cayenne pepper 1 tsp paprika 1 tsp ground coriander 1/2 tsp cumin seeds 2 tbsp Walnut oil 1 tbsp tomato purée Handful of fresh coriander chopped including stems Pinch of sea salt For the curry 250 g Halloumi diced 150 g mushrooms sliced 1 red pepper diced 1 medium onion diced 100 g chopped tomatoes 100 ml Double cream 2 tsp cumin seeds 1 clove garlic chopped 2 cm Ginger grated 1 tbsp tomato purée Handful fresh coriander

Instructions

1. Place all ingredients into a blender. Add just 1 tbsp of oil to begin with - more can be added as required. (add wet ingredients first)
2. Blend until a smooth consistency is reached. Add more oil or tomato puree if the paste is too thick or if the blender is struggling to pulse together the ingredients.
3. Taste a small amount and add more salt, tomato puree or even a dash of chilli powder is desired.
4. Once completely blended set aside until ready to use.
5. Heat the cumin seeds in a wok or deep frying pan until fragrant.
6. Add 1 tbsp oil and add the onions, gently fry until soft, then add the garlic and ginger and fry for a few minutes.
7. Add 2tbsp of the paste to the pan and head for a further 2-3 minutes.
8. Add the halloumi and fry for 5 minutes, then add the mushrooms and fry for another 2-3 minutes and then add the peppers.
9. Add the tomatoes, tomato puree and 50ml of water and cook for 2-3 minutes. Add the cream and allow to simmer for 15 minutes.
10. Before serving throw in the fresh coriander and serve with rice.