Double Mumbai-Style Haloumi & Veggie Curry
with Garlic Rice & Roasted Cashews
This darkly rich haloumi curry is like a golden sunset. Filled to the brim with bright veggies and a sprinkling of flair from the tomato-based sauce, we think this beaming bowl will add the spice you never knew you needed to your night.
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Ingredients
3 clove
garlic
1 packet
basmati rice
1
carrot
1
tomato
2 packet
haloumi/grill cheese
(Contains Milk; )
1 sachet
Mumbai Spice Blend
½ packet
tomato paste
1 packet
coconut milk
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 packet
Crushed Roasted Cashews
(Contains cashews; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
2 tsp
honey
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into half-moons. Roughly chop tomato. Cut haloumi into bite-sized chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi in batches, tossing occasionally, until golden brown, 2-4 minutes. • Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook carrot and tomato until tender, 4-5 minutes. • Add Mumbai spice blend, tomato paste (see ingredients) and remaining garlic and cook until fragrant, 1 minute.
• Reduce heat to medium, add coconut milk, chicken-style stock powder, the honey and water (for the sauce). • Return haloumi to the pan and simmer until the sauce has thickened slightly, 2-3 minutes. • Remove pan from heat, then stir through baby spinach leaves until just wilted. Season to taste.
• Divide garlic rice between bowls. • Top with Mumbai-style haloumi and veggie curry. • Garnish with crushed roasted cashews to serve. Enjoy!