Halloumi Tikkamasala with raitayoghurt & crispy chickpeas

Halloumi Tikka Masala with raitayoghurt & crispy chickpeas

Halloumi Tikkamasala with raitayoghurt & crispy chickpeas


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
  1. Mix yoghurt with Raita mix and refrigerate.

Crispy chickpeas
  1. Rinse and dry the chickpeas on paper towels.

  2. Then mix in a bowl of canola oil and tandoori spice, salt to taste. 

  3. Roast at 175 degrees for about 20-30 minutes or until crispy, stirring occasionally.

Hallumi Tikka Masala
  1. Cut halloumi cheese into cubes and fry until golden. Set the cheese aside.

  2. Fry the onion and cabbage soft in the oil without it taking color. Then sauté with the tikka masala seasoning for about 1 minute.

  3. Pour in coconut milk, taco sauce, water and bring to a boil.

  4. Pour in the sweet potatoes and simmer until soft about 10 minutes.

  5. Season with salt and lime juice. Finish by stirring in the spinach.

  6. Serve the stew with the fried halloumi along with crispy chickpeas and a dollop of raita yoghurt

  7. Serve the stew with grilled tortillabreads.

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