Description
A cheats twist on a classic chicken tikka masala made veggie with squeaky cubes of griddled halloumi, ready in just 30 minutes!
Ingredients
Scale
- 2 large garlic cloves
- thumb sized piece fresh ginger
- 1 small onion
- generous glug light oil
- 1 tsp sea salt
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp mild chilli powder
- 1/2 tsp turmeric
- 1 tbsp tomato puree
- 350ml (1 1/2 cups) passata (sieved tomatoes)
- 1 x 250g (9 oz) halloumi
- 3 tbsp single cream (pouring cream)
- 1 x quantity pilau-style rice, to serve
- small handful roughly chopped fresh coriander, to serve
Instructions
- Peel and blitz together the garlic, ginger and onion together in a mini chopper or small food processor to make a paste.
- Heat a generous splash of oil in a medium saucepan set over a medium high heat. Add the paste along with the salt and cook for 8-10 minutes until translucent, fragrant and only just starting to turn golden.
- Stir in the spices and cook for a further minute, before doing the same with the tomato puree. Stir in the passata, and turn the heat down to medium. Allow the sauce to blip away for 10 more minutes.
- Cube the halloumi. Heat a large, non-stick frying pan without any oil in over a high heat and add the cheese, cooking for a few minutes before turning each piece over until they’re nice and golden.
- Stir the cream into the tikka masala sauce, followed by the griddled halloumi cubes. Serve with pilau rice and fresh coriander.