Easy Sambal Coconut Halloumi Curry
with Rice & Broccoli
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!
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 packet
Jasmine rice
1 sachet
mild sambal seasoning
1 packet
Halloumi
(Contains: Milk; )
1
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
(Contains: Soy; May be present: Gluten. )
1 tsp
vinegar (white wine or rice wine)
Nutrition Values
Utensils
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.
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