Sri Lankan 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.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
3 clove
garlic
1 packet
basmati rice
1
carrot
1
tomato
1 packet
haloumi/grill cheese
(Contains Milk; )
½ packet
tomato paste
1 box
coconut milk
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 sachet
Sri Lankan spice blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
2 tsp
honey
1.5 cup
water (for the rice)
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 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati 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 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, tossing occasionally, until golden brown, 2-4 minutes. • Transfer to a bowl and cover to keep warm.
• Return 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.
• 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 Sri Lankan haloumi and veggie curry. • Garnish with crushed roasted cashews. Enjoy!