Sri Lankan-Style Haloumi & Green Bean Curry
with Garlic Couscous & Roasted Cashews
This deeply 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.
We’ve replaced the basmati rice in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
couscous
(Contains Gluten; )
1
carrot
1
tomato
1 packet
green beans
1 packet
haloumi/grill cheese
(Contains Milk; )
1 sachet
Sri Lankan spice blend
½ packet
tomato paste
1 packet
coconut milk
1 sachet
Chicken-Style Stock Powder
1 packet
baby leaves
1 sachet
Crushed Roasted Cashews
(Contains cashews; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the couscous)
2 tsp
honey
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Add garlic and cook until fragrant, 1-2 minutes. Add the water and bring to the boil. Add couscous and stir to combine. • Cover with a lid and removed from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork and season to taste.
• Meanwhile, thinly slice carrot into half-moons. Roughly chop tomato. Trim green beans. 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 the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook carrot, green beans 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 leaves until just wilted. Season to taste.
• Divide garlic couscous between bowls. • Top with Sri Lankan-style haloumi and veggie curry. • Garnish with crushed roasted cashews to serve. Enjoy!