There’s nothing like a mildly-spiced halloumi korma curry for a warming weeknight meal. Let’s add some pops of green with tender baby broccoli, and make sure to use the fluffy rice to soak up all that delicious curry sauce!
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
Mild Curry Paste
1 sachet
Brown Mustard Seeds
1 packet
Onion Chutney
1 packet
Greek-Style Yoghurt
1 packet
Halloumi
1 packet
Parsley
1 packet
Cream
1 packet
Jasmine rice
1
Baby Broccoli
1 sachet
Mumbai Spice Blend
• Cut baby broccoli into thirds. • In a medium bowl, place haloumi and cover with water to soak.
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. 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.
TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• When the rice has 10 minutes remaining, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and cook, tossing, until softened, 5-6 minutes. • Add haloumi until golden brown, 1-2 minutes each side. • Add brown mustard seeds, Mumbai spice blend and remaining garlic paste, cooking until fragrant, 1-2 minutes. • Reduce heat to medium, then add mild curry paste, cream (see ingredients) and a splash of water. Stir to combine and simmer until slightly reduced, 1-2 minutes. Season with salt and pepper.
• Divide garlic rice between bowls. Top with haloumi and baby broccoli korma. • Serve with Greek-style yoghurt. Enjoy!