We're bringing three flavour powerhouses to your place tonight – Mumbai-style spices, fresh herbs and aromatic garlic. These ingredients just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
2
garlic
1 packet
jasmine rice
1 packet
Parsley
1 packet
Greek-Style Yoghurt
1 packet
Baby Leaves
1
cucumber
1 packet
Halloumi
1 sachet
Mild North Indian Spice Blend
1 sachet
Mumbai Spice Blend
1 packet
coconut milk
olive oil
20 g
butter
1.25 cup
water
drizzle
white wine vinegar
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium high heat. Cook garlic until fragrant, 1 minute. • Add the water and a pinch of salt. Bring to the boil, then add jasmine rice. Stir, then reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. • In a medium bowl, place haloumi and cover with water to soak.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop parsley. • In a small bowl, combine Greek-style yoghurt and half the parsley. Season with salt and pepper and mix well. Set aside.
• Roughly chop baby leaves and cucumber. • In a medium bowl, combine cucumber, baby leaves and a drizzle of vinegar and olive oil. Season to taste and stir to combine. Set aside.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a second medium bowl, combine haloumi, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a bowl.
• Return the frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend until fragrant, 1 minute. • Add coconut milk and a splash of water, then bring to the boil. Reduce heat to medium-low and simmer until thickened slightly, 1-2 minutes. • Return the haloumi (plus any resting juices) to the pan and stir to coat. Season to taste.
• Divide garlic rice and Indian coconut haloumi between bowls. • Garnish with remaining parsley. Serve with parsley yoghurt and cucumber salad. Enjoy!