Veggie Halloumi Tikka Masala
- Onion 1 hfl
- Red pepper 1 lge
- Can of plum tomato 1 can
- Chickpeas 100 g
- French inspired ready made lentils from Aldi 1 pce
- Halloumi cheese 200 g
- Vegetable oil 4 tbs
- Garam masala 2 tbs
- Turmeric 1 tbs
- Ground coriander 1 tbs
- Salt & pepper 1 tbs
- Paprika 1 tbs
- Minced garlic 1 tbs
- Minced ginger 1 tbs
- Ground almonds 50 g
- Greek yoghurt 150 g
- Broccoli 1 hfl
- Tomato pure 2 tbs
- Water 100 ml
Chop the onion finely and add them to a large wok along with 2 tbs of vegetable oil, minced garlic, and ginger. Fry them until transparent on low heat while stirring continuously.
Next, chop the pepper and add it to the onion base. Cook for an additional 2 minutes. Add in the seasoning and fry for a minute to maximise the fragrant flavours. Add in the canned plum tomatoes, water, and tomato paste. Cook for 10 minutes on low heat.
Add in the chickpeas, broccoli, ready-made lentils, almond ground and yoghurt. Cook for an additional 10 minutes on medium to low heatwith the lid on.
If you'd prefer to eat your tikka masala with boiled rice this is a good time to put start boiling it. To prepare the halloumi cheese cut them into large bite-sized chunks. Take a non-stick pan add in the remaining 2 tbs of vegetable oil and turn the heat to high. Cook each side of the halloumi until you get a nice golden brown colour. Remove them from the pan once done and add them in with the masala base. Fold them in gently and turn the heat off. Enjoy with some fluffy garlic nan bread.