Easy Sambal Coconut Halloumi Curry

Name: Easy Sambal Coconut Halloumi Curry with Rice & Broccoli
Total time: 30 min
Yield: 2
Cuisine: Sri Lankesisk
Ingredients: 1 packet Jasmine rice; 1 sachet mild sambal seasoning; 1 packet Halloumi; 1 Broccoli; 1 packet Garlic Paste; 1 packet Coconut Milk; 1 drizzle olive oil; 1.25 cup water; 1 tbs soy sauce; 1 tsp vinegar (white wine or rice wine)

with Rice & Broccoli

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Rich, fragrant and bursting with warm spices, this easy coconut halloumi curry is a beaming bowl of pure comfort! Served with fluffy rice and tender greens, it’s a creamy, dreamy dish that’ll transport your taste buds straight to the tropics.

We’ve replaced the baby broccoli in this recipe with broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Veggie

Allergens:

Milk

•Soy

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

Total30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine rice

1 sachet

mild sambal seasoning

1 packet

Halloumi

Broccoli

1 packet

Garlic Paste

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water

1 tbs

soy sauce

1 tsp

vinegar (white wine or rice wine)

Nutrition Values

Calories581 kcal

Energy (kJ)2430 kJ

Fat47.4 g

of which saturates32.9 g

Carbohydrate30.9 g

of which sugars4.2 g

Dietary Fibre7.3 g

Protein34.2 g

Sodium1800 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

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways and cut into thirds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli, tossing, until tender, 5-6 minutes. Transfer to a bowl.

• Meanwhile, cut halloumi into 1cm-thick slices. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium then add mild sambal seasoning and garlic paste and cook until fragrant, 1 minute. • Stir in coconut milk, the soy sauce, vinegar and a splash of water until slightly thickened, 1-2 minutes. • Remove pan from heat and stir through baby broccoli until combined. Season to taste.

• Divide rice and Sri Lankan coconut halloumi curry between bowls. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to your recipe, slice lime into wedges and squeeze over some lime juice. Garnish with peanuts and torn coriander. Serve with any remaining lime wedges.