About Recipe

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 and doesn’t actually contain any cream or butter – but the flavour is all there!

Instead of using dairy-based cream I have used Oatly’s Organic Creamy Oat alternative. All the creaminess but less of the calories, making the dish more of a weeknight meal than a weekend treat. Oatly cream is a great option for stews, soups, creamy sauces and gratins.

Should you wish to turn this vegetarian halloumi tikka masala into a vegan tikka masala, all you have to do is replace the halloumi with a plant based alternative, like Quorn (make sure it’s from their vegan range), tempeh or why not add some legumes or beans.

If you are in the mood for more warming meals, check out my Indian curry with halloumi and puy lentils or my vegan chipotle black bean stew.

  • Serves4
  • Prep15m
  • Cook15m
  • Difficulty6/10

ingredients

  • 350g halloumi
  • 250ml Oatly Organic Creamy Oat
  • 1 Knorr Vegetable Stock Pot/Cube
  • 1 can chopped tomatoes (400g)
  • 1 red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 5cm fresh ginger, grated
  • ½ fresh red chili, finely chopped
  • ½ lemon, juiced
  • 2 tbsp tomato puree
  • 2 tbsp ketchup
  • ½ dl/0.2 cups flaked almonds, toasted
  • 4 tsp garam masala
  • ½ tsp cinnamon
  • 1 pinch cardamom
  • ½ tsp salt
  • Olive oil
  •  

    To serve:

    Fresh coriander

    Rice

    Greek yoghurt

    Mango chutney

    Naan bread

Directions

In a dry pan, lightly toast flaked almonds until golden. Transfer to a small bowl and set aside for later.

Finely chop onion, garlic and red chili. Panfry with olive oil on a medium heat until soft, but not browned. Add grated ginger, garam masala, cinnamon and cardamom. Fry for a minute or two before adding chopped tomatoes, vegetable stock pot, tomato puree, ketchup, salt and lemon juice.

Let the sauce simmer for 5 minutes before adding toasted almonds. Use a hand mixer or a blender to get the sauce completely smooth. Stir in Oatly Creamy Oat and leave to simmer on low heat.

In a separate pan, fry the diced halloumi until golden and slightly crisp and add it to the pan with tikka sauce.

Serve with rice, naan bread, fresh coriander and Greek yoghurt mixed with mango chutney.