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Speedy North Indian Coconut Halloumi Curry

Speedy North Indian Coconut Halloumi Curry

with Rapid Rice & Broccoli

Recipe Development TeamUpdated on May 29, 2026

Get tasty recipes from just $6 per serving

Get tasty recipes from just $6 per serving

Calories

:

696 kcal

Protein

:

35.4g protein

Total

:

15 minutes

Difficulty

:

Easy

Allergens:

Milk

This creamy coconut halloumi 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.

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

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

1 packet

Broccoli Florets

1 packet

Halloumi

(Contains: Milk)

1 sachet

Mumbai Spice Blend

1 sachet

Vegetable Stock Powder

1

Carrot

1 packet

Coconut Milk

1 packet

Microwavable Basmati Rice

1

Natural Yoghurt

(Contains: Milk)

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

¼ cup

water

Nutrition

Energy (kJ)2910 kJ

Calories696 kcal

Fat50.6 g

of which saturates34.5 g

Carbohydrate51.7 g

of which sugars12 g

Dietary Fibre6.9 g

Protein35.4 g

Sodium2290 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

Cooking Steps

Get prepped

1

• Thinly slice carrot into half-moons.
• Cut any large broccoli florets in half.
Little cooks: Help rinse the veggies!

Make the curry

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook halloumi, carrot and broccoli, tossing
occasionally, until halloumi is browned and cooked through, 5-7 minutes.
• Add mild North Indian spice blend and Mumbai spice blend and cook until
fragrant, 1 minute.
• Add coconut milk, vegetable stock powder and the brown sugar, then
cook until thickened, 2-3 minutes.
TIP: Halloumi is cooked through when it’s no longer pink inside.

Heat the rice

3

• Microwave basmati rice until steaming, 2-3 minutes.

Finish & serve

4

• Divide rapid rice between bowls. Top with North Indian coconut chicken curry.
• Dollop with natural yoghurt to serve. Enjoy!
Little cooks: Add the finishing touch and help dollop over the yoghurt!

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