Haloumi Butter Masala & Rice

Name: Haloumi Butter Masala & Rice with Crushed Peanuts & Baby Leaves
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 1 Red Onion; 1 packet Crushed Peanuts; 1 packet Jasmine rice; 1 packet Baby Spinach Leaves; 1 packet Tomato Paste; 1 packet Halloumi; 1 packet Cream; 1 Carrot; 2 Garlic; 1 drizzle olive oil; 1.5 cup water (for the rice); 1 tsp honey; ¼ cup water (for the sauce); 20 g butter

with Crushed Peanuts & Baby Leaves

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Calories

1150 kcal

Protein

34.5g protein

Total

25 minutes

Difficulty

Easy

Allergens:

Milk

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.

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

Red Onion

1 packet

Crushed Peanuts

1 packet

Jasmine rice

1 packet

Baby Spinach Leaves

1 packet

Tomato Paste

1 packet

Halloumi

(Contains: Milk; )

1 packet

Cream

(Contains: Milk; )

Carrot

Garlic

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water (for the rice)

1 tsp

honey

¼ cup

water (for the sauce)

20 g

butter

(Contains: Milk; )

Nutrition Values

Calories1150 kcal

Energy (kJ)4800 kJ

Fat92.3 g

of which saturates55.5 g

Carbohydrate46.5 g

of which sugars17 g

Dietary Fibre7.6 g

Protein34.5 g

Sodium1730 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.

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. Cook haloumi, tossing, until golden brown, 3-4 minutes. Transfer to a plate.

• Return the 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 (see ingredients) and the honey and cook until fragrant, 1 minute.

• Reduce the frying pan heat to medium, add coconut milk and water (for the sauce), stir well to combine. • Return the 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, and stir until just wilted.

• Divide rice between bowls. • Top with haloumi butter masala. • Sprinkle over crushed peanuts to serve. Enjoy!