Haloumi Butter Masala & Rice
with Crushed Peanuts & Baby Leaves- Milk
- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
One haloumi masala coming right up! Squeaky haloumi is being added to a fantastic creamy masala because we just know when it joins the veggies, the curry sauce and fluffy rice there will be magic in the air.
Ingredients
1 packet
jasmine rice
1 packet
haloumi/grill cheese
(Contains: Milk; )
½
Onion
1
carrot
3 clove
garlic
1 sachet
Mumbai Spice Blend
½ packet
tomato paste
1 sachet
Mild North Indian Spice Blend
½ packet
Cream
(Contains: Milk; )
1 packet
Baby Leaves
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tsp
honey
¼ cup
water (for the sauce)
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, cut haloumi into 2cm chunks. • Roughly chop onion (see ingredients). • Thinly slice carrot into half-moons. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat haloumi dry with paper towel and add to the pan. • Cook haloumi, tossing, until golden brown, 3-4 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot until golden, 4-5 minutes. • Add garlic, Mumbai spice blend, tomato paste (see ingredients), mild North Indian spice blend and the honey and cook until fragrant, 1 minute.
• Reduce heat to medium, add cream (see ingredients) and the water (for the sauce) and stir well to combine. • Return haloumi to the pan and simmer until curry is thickened, 2-3 minutes. • Remove pan from heat, add the butter, baby leaves and a good pinch of pepper, then stir until just wilted.
• Divide rice between bowls. • Top with haloumi butter masala. • Sprinkle with crushed peanuts to serve. Enjoy!
