Indian Haloumi & Roast Veggie Curry
with Garlic Rice & Flaked Almonds
This darkly rich haloumi curry is like a golden sunset. Filled to the brim with bright veggies and a sprinkling of flair from the toasted almonds, we reckon this beaming bowl will add the spice you never knew you needed to your night.
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
Ingredients
1
carrot
1
parsnip
1
Brown Onion
2 clove
garlic
1 packet
basmati rice
1 packet
haloumi/grill cheese
(Contains Milk; )
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
1 sachet
Mumbai Spice Blend
1 packet
coconut milk
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and parsnip into bite-sized chunks. Cut onion into wedges. • Place carrot, parsnip and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water 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, cut haloumi into bite-sized chunks. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• When the rice has 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. • Add mild curry paste and Mumbai spice blend, tossing, until fragrant, 1 minute. • Add coconut milk and a splash of water. Simmer until slightly thickened, 1-2 minutes. Remove from the heat.
• Add baby spinach leaves and the roast veggies to the curry. Stir to combine and season to taste.
• Divide garlic rice between bowls. • Top with Indian haloumi and roast veggie curry. • Garnish with toasted almonds to serve. Enjoy!