- 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
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.