Halloumi tikka masala

• 500

  ml

  Coconut milk

• 100

  g

  Cashew nuts

• 400

  g

  Halloumi

• 2

  Chopped onions

• 3

  Chopped garlic cloves

• 1

  tbsp

  Chopped ginger

• 3

  tsp

  Curry powder

• 3

  tbsp

  Red curry paste

• 2

  tbsp

  Garam masala

• 1

  tsp

  Curcuma

• 1

  tsp

  Cayenne pepper powder

• 1

  tsp

  Dried coriander

• 1

  tsp

  Ground cumin / jeera

• 2

  tsp

  Smoked paprika powder

• 500

  g

  Tomato puree

• 6

  tbsp

  Greek yoghurt

• 250

  g

  Champignons

• 1.5

  dl

  Raisins

• 2

  tbsp

  Fresh coriander / cilantro

• Pour coconut milk in a blender and add the nuts. Leave them to soak while you continue with the sauce - blend later.
• Cut the halloumi in slices (appr. 0.5cm) and fry them.
• In a big pan, fry onions, garlic and ginger for 5 minutes.
• Add spices and keep frying for 5 more minutes.
• Blend the coconut milk and the nuts and pour the liquid in the pan.
• Add tomato puree and yoghurt and mix.
• Chop champignons and add them in the sauce with the raisins.
• Cook for 10-15 minutes.
• Taste and add more spices if necessary.
• Cut the halloumi in smaller pieces and add in the sauce.
• Add fresh coriander.
• Serve with basmati rice and naan bread.
• Faster version without the blending: add coconut milk and nuts directly in the sauce. Add some grated coconut for the texture.