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 & Courgette
Moreish halloumi is the veggie twist in this tikka masala. Bubbled away with creamy coconut, colourful courgette and baby spinach. Serve with fibre-filled rice. Top with fresh chillies and a sprinkle of leafy coriander. Delish.
1/3 daily fibre
7 plants
Serving size
Ingredients
- 2 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)
- 40g baby spinach
- 1 chilli
- 1 handful of fresh coriander
- 200g passata (tomatoes, salt, citric acid)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 250g halloumi (use half) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 80g green beans
- 1 courgette
- 100g rice (brown) (100% Brown Rice)
- 15g creamed coconut
Nutritional Information
Calories: 645
Protein: 27g
Carbs: 60g
Fat: 33g
Ingredients
- 2 tbsp tikka paste (use half) (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)
- 100g rice (brown) (use half) (100% Brown Rice)
- 40g baby spinach (use half)
- 1 chilli (use half)
- 1 handful of fresh coriander (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 250g halloumi (use a quarter) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 courgette (use half)
- 2 tsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 80g green beans (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 15g creamed coconut (use half)
Nutritional Information
Calories: 645
Protein: 27g
Carbs: 60g
Fat: 33g
Halloumi Tikka Masala with Brown Rice & Courgette
Moreish halloumi is the veggie twist in this tikka masala. Bubbled away with creamy coconut, colourful courgette and baby spinach. Serve with fibre-filled rice. Top with fresh chillies and a sprinkle of leafy coriander. Delish.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large non-stick frying pan, a measuring jug & a sieve
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Dissolve the creamed coconut in the jug with 100ml boiling water (50ml for 1 person)
Cook the halloumi
- Dice the courgette into 2cm chunks. Trim and cut the green beans into thirds
- Cut the half pack of halloumi into 2cm chunks and pat dry
- Heat the large non-stick frying pan with 1 tsp oil on medium-high heat. Once hot, add the halloumi and cook for 3-4 mins on each side, until golden. Remove from the pan and set aside
Simmer the curry
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the courgette and green beans and cook for 3-4 mins, until softened. Season with salt and pepper
- Add the curry powder, tikka paste and ginger & garlic paste. Cook for another 2 mins, then stir in the passata and coconut mixture. Simmer for 4-5 mins, until thickened
Last bits
- Roughly chop the coriander. Deseed and thinly slice the chilli. Rinse the spinach
- In the final 2 mins, add the halloumi and spinach to the curry and stir to wilt. Add a splash of water if it's a little thick. Season to taste
Plate up
- Share the halloumi tikka masala between bowls, with the rice alongside
- Scatter over the coriander and chilli (for those who like more heat)
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