Mild Sambal Halloumi-Eggplant Curry & Garlic Rice
with Baby Spinach & Crushed Peanuts
This vibrant eggplant curry has flavour bursting in every bite! The garlic rice is fluffy and packed with savoury goodness, balanced against the roast veggies and mild sambal seasoning, we reckon it’s a sure winner at the dinner table.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
1
Red Onion
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1 packet
Jasmine rice
1 sachet
mild sambal seasoning
1
Eggplant
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1
Carrot
2
Garlic
1 packet
Coconut Milk
1 packet
Halloumi
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Cut eggplant into 1cm chunks. Cut carrot into bite-sized chunks. • Cut onion (see ingredients) into wedges. Finely chop garlic. • Cut halloumi into bite-sized chunks.
• Place eggplant, carrot and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, heat a medium saucepan over medium heat with the butter and a dash of olive oil. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a generous pinch of salt, stir to combine, 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: The rice will finish cooking in its own steam so don't peek!
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook halloumi, tossing occasionally, until golden brown, 2-4 minutes. • Transfer to a plate lined with paper towel. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook tomato paste (see ingredients), Mumbai spice blend and the remaining garlic until fragrant, 1 minute.
• Reduce heat to medium, then add coconut milk, vegetable stock powder, the brown sugar and water (for the sauce) and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat, then stir through roasted veggies, cooked halloumi and baby spinach leaves until wilted. Season with pepper.
• Divide garlic rice between bowls. • Top with Mumbai halloumi and eggplant curry. • Garnish with crushed peanuts to serve. Enjoy!
