The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Halloumi Tikka Masala with Brown Rice & Baby Spinach
More-ish halloumi is the veggie twist in this tikka masala. Bubbling away with creamy coconut, crunchy peppers and leafy baby spinach. Fragrant curry powder, warm tikka paste and aromatic ginger pack in all the flavour. Serve with fluffy brown rice and a sprinkle of coriander. Delish.
1/3 daily fibre
8 plants
Serving size
Ingredients
- 2 onion
- 80g baby spinach
- 1 handful of fresh coriander
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 400g passata (tomatoes, salt, citric acid)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 4 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 160g green beans
- 2 pepper
- 200g brown rice (100% Brown Rice)
- 40g creamed coconut
Nutritional Information
Calories: 637
Protein: 26g
Carbs: 64g
Fat: 31g
Halloumi Tikka Masala with Brown Rice & Baby Spinach
More-ish halloumi is the veggie twist in this tikka masala. Bubbling away with creamy coconut, crunchy peppers and leafy baby spinach. Fragrant curry powder, warm tikka paste and aromatic ginger pack in all the flavour. Serve with fluffy brown rice and a sprinkle of coriander. Delish.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, medium non-stick frying pan, a sieve & a measuring jug
Get started
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, dissolve the creamed coconut in the jug with 250ml boiling water
Simmer the tikka masala
- Dice the peppers and onions into 3cm chunks. Trim the green beans and cut into thirds
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper, onion and green beans and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the curry powder, tikka paste and ginger & garlic paste. Cook for 2 mins, then add the passata and coconut mixture. Simmer for 5-7 mins, until thickened
Sizzle the halloumi
- Cut the halloumi into 2cm chunks
- Heat the medium non-stick frying pan on medium-high heat. Once hot, add the halloumi and cook for 3-4 mins on each side, until golden all over
Last bits
- Roughly chop the coriander
- In the final 2-3 mins, rinse the spinach, then add to the curry and stir until wilted
Plate up
- Serve the tikka masala into bowls, with the rice alongside. Top with the halloumi. Sprinkle over the coriander
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