Description
A delightful fusion of flavors with roasted Halloumi, vibrant vegetables, and a creamy Indian-inspired sauce.
Ingredients
Scale
- 400g Halloumi, cut into 2cm cubes
- 1 red bell pepper, cut into 2cm pieces
- 1 yellow bell pepper, cut into 2cm pieces
- 1 red onion, cut into 2cm pieces
- 2 tablespoons olive oil
- 1 teaspoon Garam Masala
- ½ teaspoon turmeric
- ¼ teaspoon chili powder
- Salt and pepper to taste
- 200ml coconut milk
- Juice of ½ lemon
- Fresh coriander for garnish
Instructions
- Prepare Halloumi and vegetables by cutting them into equal 2cm pieces.
- Combine 2 tablespoons olive oil, 1 teaspoon Garam Masala, ½ teaspoon turmeric, ¼ teaspoon chili powder, salt, and pepper in a large bowl to make the marinade.
- Add Halloumi and vegetable pieces to the marinade and coat evenly. Let them sit for at least 15 minutes, preferably 30 minutes.
- Assemble skewers by alternating Halloumi and vegetables.
- Heat 2 tablespoons olive oil or ghee in a large pot and sauté finely chopped onion until golden brown.
- Include 2 minced garlic cloves, 2cm grated ginger, and an optional chopped red chili, sauté briefly to release flavors.
- Stir in a can of chopped tomatoes and 2 tablespoons tomato paste, bring to a boil.
- Add spices: Garam Masala, coriander powder, cumin powder, turmeric, paprika, and a pinch of sugar. Simmer for 10 minutes.
- Incorporate coconut milk and 100ml vegetable broth, simmer for 5-10 minutes, season with salt and pepper.
- Mix in lemon juice for freshness.
- Grill skewers on medium heat for 2-3 minutes per side until golden brown.
- Combine grilled skewers into the sauce, gently mixing.
- Serve hot with basmati rice or naan bread, garnished with fresh coriander.
Notes
Let the dish rest for 30 minutes to enhance flavors. Adjust spices according to preference for heat.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 30mg