Super Speedy Indian Halloumi Curry & Rice
with Veggies & Coriander
Spice up dinner-time with this North Indian curry! Golden, pan-fried halloumi takes center stage in a rich, aromatic curry packed with veggies and bold flavours. Served with fluffy rice and a sprinkle of fresh coriander, it’s a hearty, vibrant dish that’s perfect for curry night. Say hello to your new favourite comfort food!
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
Ingredients
1
Basmati Rice
1
Halloumi
(Contains Milk; )
1
Red Onion
1
Carrot
1
Mumbai Spice Blend
1
Mild North Indian Spice Blend
1
Tomato Paste
1
Coconut Milk
1
baby leaves
1
Coriander
Not included in your delivery
1
olive oil
honey
water
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• While the rice is cooking, pat halloumi dry with paper towel and cut into 2cm chunks. • Roughly chop onion (see ingredients). • Thinly slice carrot into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi, carrot and onion, tossing, until golden brown, 4-5 minutes. • Reduce heat to medium, add Mumbai spice blend, tomato paste, mild North Indian spice blend and the honey and cook until fragrant, 1 minute. • Add coconut milk and water, stir well to combine.
• Remove pan from heat, add baby spinach leaves and a good pinch of pepper, and stir until just wilted. • Divide rice between bowls. • Top with Indian halloumi curry. • Tear over coriander to serve. Enjoy!