Comforting Indian Coconut Haloumi Curry
with Rapid Rice & Broccoli
- Milk
This creamy coconut chicken curry is like a golden sunset. Filled to the brim with bright veggies and a fragrant coconut sauce, we reckon this beaming bowl will add the spice you never knew you needed to your night. *This recipe is under 650kcal per serving.*
Ingredients
1 sachet
Mild North Indian Spice Blend
1 packet
Broccoli Florets
1 packet
Halloumi
(Contains: Milk)
1 packet
Basmati Rice
1 sachet
Mumbai Spice Blend
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Coconut Milk
Nutrition
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.
• While the rice is cooking, thinly slice carrot into half-moons. Cut any large broccoli florets in half. • Cut haloumi into bite-sized chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Add carrot and broccoli and cook, tossing, until softened, 5-7 minutes. • Add mild North Indian spice blend and Mumbai spice blend, then cook until fragrant, 1 minute. • Add coconut milk, chicken-style stock powder, cooked haloumi and the brown sugar, then cook until thickened, 2-3 minutes.
• Divide rapid rice between bowls. • Top with Indian coconut haloumi curry. Enjoy!
