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Halloumi tikka masala

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Halloumi tikka masala

The single cream gives this a richness that makes it feel more indulgent than it is!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Lunch, Main Course
Ingredients Method

Ingredients
  

  • 200 g Halloumi or grilling cheese cut into chunks (I actually use double this)
  • 2 tbsp Honey
  • 1 tsp Cumin
  • 1 tbsp Coconut oil or preferred oil
  • 2 heaped tbsp Tikka masala paste
  • 300 ml Single cream
  • 2 tins Chopped tomatoes
  • 4 Garlic cloves minced
  • 1 White onion finely chopped
  • 1 tbsp Sugar
  • 1 tbsp Ginger puree or grated ginger
  • 2 tbsp Yoghurt
  • 50 g Long grain rice per person
  • Fresh coriander chopped, to serve.

Method
 

  1. Add the rice to a pot of salted, boiling water. Cook for 20–25 minutes until soft (or follow pack instructions). Drain. Meanwhile, in a bowl mix the halloumi chunks with the honey and cumin. Heat the oil in a large frying pan. Fry the halloumi until it’s golden on all sides, then remove and set aside.
  2. In the same pan, sauté the onion and garlic for 2–3 minutes until soft. Add the tikka masala paste and ginger puree, stir and cook for 2 minutes until fragrant. Now add the chopped tomatoes, cream, and sugar. Simmer for 10 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  3. Now return the halloumi to the pan and stir to coat. Serve the masala over the rice topped with a drizzle of the yoghurt and chopped coriander.