Halloumi Tikka Masala

Ingredients

• 1 block, 225 g (½ lb)halloumi
• 1red or green pepper, diced
• 3 tablespoons (45 ml)medium tikka curry powder
• 3 tablespoons (45 ml)yoghurt
• 1 tablespoon (15 ml)groundnut oil
• 1 mediumonion, finely chopped
• 1 tablespoon (15 ml)grated ginger
• 3 clovesgarlic, minced
• 1 tablespoon (15 ml)tomato purée
• 400 g (14 oz)passata
• 100 ml (about ⅖ cup)double cream
• To tastefresh coriander, to serve

Instructions

1. 1

   Heat the oven

   Heat the oven to 200°C (395°F) and line a baking tray with baking paper.

2. 2

   Season the halloumi

   Cut the halloumi into pieces about 2.5 cm (1 inch) across and dice the pepper. Put both in a bowl with 1 tablespoon of tikka curry powder and the yoghurt. Mix until evenly coated.

3. 3

   Roast the mixture

   Spread the halloumi and pepper in an even layer on the lined tray. Roast on the top rack for 15–20 minutes, until the pepper is tender and the halloumi is golden.

4. 4

   Start the sauce

   Meanwhile, heat the oil in a large pan. Fry the onion over a medium heat for 2–3 minutes, until slightly golden. Add the garlic and ginger and cook for 1 minute, until fragrant. Stir in 2 tablespoons of tikka curry powder and cook for another 30 seconds.

5. 5

   Simmer the passata

   Add the tomato purée and cook for 1 minute. Pour in the passata and bring the sauce to the boil, then lower the heat. Simmer for 15–20 minutes, until thickened.

6. 6

   Finish the curry

   Stir in the double cream and add the roasted halloumi and pepper. Mix well and cook for 1–2 minutes, then turn off the heat.

7. 7

   Add coriander

   Top with fresh coriander if you like. Serve with basmati rice, brown rice or naan bread.

What is halloumi tikka masala?

Tikka masala is a curry of spiced ingredients in a rich sauce, and this vegetarian version uses halloumi in place of the more familiar chicken. It brings together Indian-inspired seasoning with a cheese that holds its shape when cooked.

Roasting the halloumi and pepper separately gives them colour before they meet the tomato and cream sauce. The result is a quick, substantial curry with contrasting textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 333 calories, 16g protein, 9g carbs, 26g fat.

The halloumi and double cream provide much of the fat, while the halloumi supplies protein; the passata, pepper and onion contribute most of the carbohydrates in the curry. Serve it with a measured portion of rice or naan and add extra vegetables alongside to round out the plate.

Coating the halloumi

Even coating: mix the yoghurt and curry powder with the halloumi and pepper until the pieces are covered. This helps the seasoning cling during roasting.

Piece size: cut the halloumi into roughly 2.5 cm chunks so the pieces cook at a similar pace to the diced pepper.

Roasting for colour

Spread the mixture in one layer, leaving a little space between pieces where possible. Crowded pieces are more likely to soften without browning.

Check towards the end of the 15–20 minute roasting time. The pepper should be tender and the halloumi golden at the edges.

Building the sauce

Aromatic base: cook the onion until lightly golden, then add the garlic and ginger just long enough for their fragrance to come through. Keep the heat moderate so the garlic does not catch.

Spice and tomato: briefly frying the remaining curry powder with the aromatics helps it blend into the sauce. Simmer the passata until it thickens before adding the cream.

Getting the timing right

The sauce can simmer while the halloumi and pepper roast, making the most of the oven time. Start both parts close together and keep an eye on the sauce as it reduces.

Add the roasted mixture only at the end, then cook it in the sauce for 1–2 minutes. This warms everything through without giving the halloumi a long simmer.

Choosing what to serve

Rice: basmati or brown rice makes an easy base for the creamy sauce. Spoon the curry over the rice just before serving.

Bread: naan is another option for scooping up the sauce. Add coriander at the end for a fresh, herbal finish.

Recipe notes & tips

• Line the tray well so the yoghurt coating is easier to clean up.
• Keep the halloumi pieces similar in size for more even roasting.
• Stir the curry powder into the onion mixture for 30 seconds before adding the passata.
• Let the sauce thicken before you add the cream.
• Add the roasted halloumi at the end to preserve its browned edges.

Variations

• Adjust the heat: use a milder or hotter tikka curry powder to suit your preference.
• Add spinach: stir in a handful near the end and cook until just wilted.
• Try extra vegetables: roast diced courgette alongside the pepper.
• Use a dairy-free alternative: choose suitable yoghurt and cream alternatives, noting that the flavour and texture will differ.
• Swap the herbs: finish with chopped mint instead of coriander.

Common mistakes to avoid

• Crowding the tray: the ingredients may steam rather than brown, so spread them out in one layer.
• Burning the garlic: add it after the onion and cook over a moderate heat for only about a minute.
• Adding cream too early: stir it in after the passata has simmered and thickened.
• Overcooking the halloumi in sauce: warm it through for just 1–2 minutes after roasting.
• Skipping the sauce reduction: simmer the passata for 15–20 minutes so the sauce thickens before finishing.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened; the halloumi may become firmer after chilling.

Frequently asked questions