A twist on a popular vegetarian Indian recipe, this halloumi tikka masala blends delicious Indian flavours with the goodness and chewiness of halloumi. This veggie tikka masala is super easy to make with minimal ingredients, and you can have it on the table in 30 minutes.

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I love vegetarian curries and they are basically on rotation in our house. If you're looking for some simple Indian vegetarian recipes, I have quite a couple of them. This Aubergine and Red Lentil Curry is one of my favourites, and I also cook this 30-Minute Chickpea and Spinach Curry pretty much every other week.
This halloumi tikka masala blends two of my favourite things — curry flavours and Cypriot halloumi. I used to make this kind of curry with paneer cheese, but I love the saltiness and chewiness of the halloumi so much that I only make it a halloumi curry now.
What do you need to make this vegetarian tikka masala?
You can use any kind of halloumi you want for this veggie tikka masala. I sometimes make it with chilli-infused halloumi for a bit of a kick, but regular halloumi works great.
You'll also need one large red or green pepper (or two small ones), some yoghurt, and a medium tikka masala spice. You can also use tikka masala paste instead.
To make this curry creamy, I use double cream and sometimes a knob of butter at the end, too. If you're looking to cut own on calories, substitute it with coconut milk.
Finally, you'll also need some tomato paste and a tin of chopped tomatoes. Make sure these are the best quality you can find, as they can make or break the curry.
How do you make it?
This is a two-step vegetarian Indian recipe, but it's all ready in about 30 minutes. You start by cutting the pepper and mix it with the yoghurt and 1 tablespoon of tikka masala powder.
You then place the mixture on a tray lined with baking paper and place it in the oven for 15-20 minutes while taking care of the curry sauce.
To make the curry sauce:
- Heat the olive oil in a large pan and fry the onion until slightly golden.
- Add the garlic and ginger and continue to cook for a minute until fragrant.
- Add two tablespoons of tikka curry powder and cook for another 30 seconds.
Next, add the tomato purée and cook for another minute. Pour in the passata, bring the sauce to a boiling point and lower the heat. Simmer for 15-20 minutes until the sauce thickens.
By now, the halloumi and pepper mix should be nice and golden. Add it to the pan, mix everything well, add a knob of butter and some coriander if you want, and serve with rice or naan bread.
Recipe tips and notes
- You can add some extra veggies to this curry, like some courgettes or a tin of chickpeas.
- This curry will store in the fridge for up to 3 days. Simply reheat in a pan until piping hot. You can also freeze it for up to 2 months.
- You can use paneer cheese instead of halloumi.
- If you don't want the halloumi tikka curry to be too fiery, you can use mild tikka masala curry instead.
- You can make this curry vegan by substituting the halloumi with pressed tofu and the double cream with coconut milk.
If you liked this halloumi tikka masala, you might also like:
Easy Green Lentil and Halloumi Curry
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Halloumi Tikka Masala
A twist on a popular vegetarian Indian recipe, this halloumi tikka masala blends delicious Indian flavours with the goodness and chewiness of halloumi. This veggie tikka masala is super easy to make with minimal ingredients, and you can have it on the table in 30 minutes.
Ingredients
- 1 x 225 g (½ lb) block halloumi
- 1 red or green pepper, diced
- 3 tablespoon medium tikka curry powder
- 3 tablespoon yoghurt
- 1 tablespoon groundnut oil
- 1 medium onion, finely chopped
- 1 tablespoon grated ginger
- 3 garlic cloves, minced
- 1 tablespoon tomato puree
- 400 g (14 oz) passata
- 100 ml (½ cup) double cream
- Fresh coriander, to serve
Instructions
- Heat the oven at 200 C (395 F) and line a tray with baking paper.
- Cut the halloumi into 1-inch pieces an dice the pepper. Place them in a bowl and add 1 tablespoon of tikka curry powder and yoghurt. Mix it well until the halloumi and pepper are covered in sauce.
- Spread the mixture on the lined tray in an even layer. Place it on the top rack of the oven for 15-20 minutes or until the pepper is tender and the halloumi golden.
- Meanwhile, make the curry sauce. Heat the olive oil in a large pan and fry the onion for 2-3 minutes over medium heat until slightly golden. Add the garlic and ginger and continue to cook for a minute until fragrant. Add two tablespoons of tikka curry powder and cook for another 30 seconds.
- Next, add the tomato purée and cook for another minute. Pour in the passata, bring the sauce to a boiling point and lower the heat. Simmer for 15-20 minutes until the sauce thickens.
- Stir in the double cream and transfer the halloumi and pepper mix to the pan. Mix it well, cook for 1-2 minutes and then turn off the heat.
- Top the curry with some coriander if you want and serve with basmati rice, brown rice or naan bread.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 333Total Fat: 26gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 77mgSodium: 383mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 16g
Nutritional information is an estimate provided by an online nutrition calculator.
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