Sambal Coconut Halloumi Curry
with Fragrant Rice & Baby Broccoli
- Milk
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.
Ingredients
1 packet
Jasmine rice
1 sachet
mild sambal seasoning
1 packet
Halloumi
(Contains: Milk; )
1
Baby Broccoli
1 packet
Garlic Paste
1 packet
Coconut Milk
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 baby 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 Sambal coconut halloumi curry between bowls. Enjoy! • If you've added a fancify add-on bundle, slice lime into wedges and squeeze over some lime juice. Garnish with granulated peanuts and torn coriander. Serve with any remaining lime wedges.
