Double Indian-Style Halloumi & Veggie Curry
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Double Indian-Style Halloumi & Veggie Curry

Double Indian-Style Halloumi & Veggie Curry

with Garlic Rice & Almonds

This deeply rich halloumi 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.

Tags:
Veggie
Allergens:
Milk
Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount
garlic

3 clove

garlic

jasmine rice

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

carrot

1

carrot

tomato

1

tomato

Halloumi

2 packet

Halloumi

(Contains Milk; )

Slivered Almonds

1 packet

Slivered Almonds

(Contains Almond; )

Mumbai Spice Blend

1 sachet

Mumbai Spice Blend

tomato paste

½ packet

tomato paste

coconut milk

1 packet

coconut milk

Chicken-Style Stock Powder

1 sachet

Chicken-Style Stock Powder

baby leaves

1 packet

baby leaves

Not included in your delivery

olive oil

olive oil

butter

20 g

butter

(Contains Milk; )

water (for the rice)

1.5 cup

water (for the rice)

honey

½ tbs

honey

water (for the sauce)

¼ cup

water (for the sauce)

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Nutrition Values

Energy (kJ)5042 kJ
Calories1205 kcal
Fat90.4 g
of which saturates57.1 g
Carbohydrate71.4 g
of which sugars14.9 g
Dietary Fibre9 g
Protein56.2 g
Sodium2644 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Saucepan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• 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 jasmine rice, the 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 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• Meanwhile, thinly slice carrot into half-moons. Roughly chop tomato. • Cut haloumi into bite-sized chunks. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, tossing occasionally, until golden brown, 2-4 minutes (cook in batches if your pan is getting crowded). • Transfer to a bowl and cover to keep warm.

4
4

• 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 Sri Lankan spice blend, tomato paste (see ingredients) and remaining garlic and cook until fragrant, 1 minute.

5
5

• Reduce heat to medium, then 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 leaves until just wilted. Season to taste.

6
6

• Divide garlic rice between bowls. • Top with Sri Lankan-style haloumi and veggie curry. • Garnish with slivered almonds to serve. Enjoy!