Halloumi Tikka Masala with raitayoghurt & crispy chickpeas
Halloumi Tikkamasala with raitayoghurt & crispy chickpeas
Ingredients
Number of portions
Raita yoghurt
2.5 dl in plain yoghurt
10 g Santa Maria Raita Spice Mix, 101267
Crispy chickpeas
400 g chickpeas
2 msk canola oil
2 teaspoons Santa Maria Tandoori Spice Mix, 101269
Salt to taste
Halloumi Tikka Masala
2 msk canola oil
80 g Santa Maria Tikka Masala Spice, 101270
200 g sliced yellow onion
300 g diced cabbage
1 L Santa Maria Coconut Cream, 200562
400 g Santa Maria Taco Sauce, 4553
200 g water
600 g diced sweet potatoes
100 g spinach
Limejuice
400 g halloumi cheese
Santa Maria WheatTortilla 10”, 4992
How to prepare
Raita yoghurt
Mix yoghurt with Raita mix and refrigerate.
Crispy chickpeas
Rinse and dry the chickpeas on paper towels.
Then mix in a bowl of canola oil and tandoori spice, salt to taste.
Roast at 175 degrees for about 20-30 minutes or until crispy, stirring occasionally.
Hallumi Tikka Masala
Cut halloumi cheese into cubes and fry until golden. Set the cheese aside.
Fry the onion and cabbage soft in the oil without it taking color. Then sauté with the tikka masala seasoning for about 1 minute.
Pour in coconut milk, taco sauce, water and bring to a boil.
Pour in the sweet potatoes and simmer until soft about 10 minutes.
Season with salt and lime juice. Finish by stirring in the spinach.
Serve the stew with the fried halloumi along with crispy chickpeas and a dollop of raita yoghurt
Serve the stew with grilled tortillabreads.
Recipe categories
Food