Bengali Halloumi & Veggie Curry

Name: Bengali Halloumi & Veggie Curry with Basmati Rice & Crushed Peanuts
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Bengal Curry Paste; 1 packet Halloumi; 1 packet Baby Spinach Leaves; 1 packet Tomato Paste; 1 sachet Mumbai Spice Blend; 1 packet Ginger Paste; 1 Carrot; 4 Garlic; 1 packet Crushed Peanuts; 1 packet Coconut Milk; 1 packet Basmati Rice; 1 drizzle olive oil; ¼ cup water (for the curry); 1.5 cup water (for the rice); 20 g butter; 2 tsp brown sugar; ¼ tsp salt

with Basmati Rice & Crushed Peanuts

Recipe Development TeamUpdated on May 15, 2026

Get tasty recipes from just $6 per serving

Calories

977 kcal

Protein

36.8g protein

Total

25 minutes

Difficulty

Easy

Allergens:

Milk
Peanuts
Macadamia
Pine nut
Brazil nut
Walnut
Almond
Pecan
Gluten
Sesame
Cashew
Soy
Wheat
Milk
Hazelnut
Pistachio
May contain traces of allergens

Rich, creamy and aromatic – this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together fast for a mouth-watering meal that's undeniably tasty!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Bengal Curry Paste

1 packet

Halloumi

(Contains: Milk)

1 packet

Baby Spinach Leaves

1 packet

Tomato Paste

1 sachet

Mumbai Spice Blend

1 packet

Ginger Paste

Carrot

Garlic

1 packet

Crushed Peanuts

(Contains: Peanuts May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)

1 packet

Coconut Milk

1 packet

Basmati Rice

Not included in your delivery

1 drizzle

olive oil

¼ cup

water (for the curry)

1.5 cup

water (for the rice)

20 g

butter

(Contains: Milk)

2 tsp

brown sugar

¼ tsp

salt

Nutrition

Energy (kJ)4090 kJ

Calories977 kcal

Fat64.9 g

of which saturates41.5 g

Carbohydrate89.9 g

of which sugars20.7 g

Dietary Fibre8.4 g

Protein36.8 g

Sodium1900 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.

You will need

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Thinly slice carrot into half-moons. Finely chop garlic.
• Cut halloumi into 2cm chunks.
• In a medium saucepan, heat the butter with a dash of olive oil over medium
heat. Cook half the garlic until fragrant, 1-2 minutes.
• Add basmati rice, the water (for the rice) and a generous pinch of salt, stir,
then bring to the boil. Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until rice is
tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil.
Add halloumi and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook halloumi, tossing, until browned and cooked through, 2-4 minutes. Transfer to a plate.
• Return pan to medium-high heat with a drizzle of olive oil. Cook carrot until
tender, 4-5 minutes. Add ginger paste, tomato paste (see ingredients),
Bengal curry paste (see ingredients) and the remaining garlic and cook
until fragrant, 2 minutes.

TIP: Cover the pan with a lid if the ginger paste starts to spatter!

• Return halloumi to the pan. Add coconut milk, the water (for the curry),
brown sugar and salt.
• Reduce heat to medium-low, then simmer until sauce has slightly thickened,
2-3 minutes. Add baby spinach leaves and stir until wilted, 1-2 minutes.

Little cooks: Help by measuring out the water for the curry!