One-Pot Indian Halloumi, Prawn & Veggie Curry

Name: One-Pot Indian Halloumi, Prawn & Veggie Curry with Toasted Flatbreads
Total time: 20 min
Yield: 2
Ingredients: 1 olive oil; water; brown sugar; 1 Baby Broccoli; 1 Carrot; 1 Courgette; 1 Peeled Prawns; 1 Halloumi; 1 Mumbai Spice Blend; 1 Mild North Indian Spice Blend; 1 Tomato Paste; 1 Coconut Milk; 1 Flatbread

with Toasted Flatbreads

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Here’s a one-pot wonder that’ll be ready in no time! This deeply rich halloumi curry is like a golden sunset, filled to the brim with bright veggies. Tear up your flatbread to soak up the sauce, and we reckon this beaming bowl will add the spice you never knew you needed to your night.

Allergens:

Crustacean/Crustacé

•Milk

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

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Baby Broccoli

Carrot

Courgette

Peeled Prawns

Halloumi

Mumbai Spice Blend

Mild North Indian Spice Blend

Tomato Paste

Coconut Milk

Flatbread

Not included in your delivery

olive oil

water

brown sugar

Nutrition Values

Energy (kJ)3461 kJ

Calories827 kcal

Fat54.5 g

of which saturates35.6 g

Carbohydrate60.4 g

of which sugars18 g

Dietary Fibre10.1 g

Protein50.3 g

Sodium3213 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

• Slice baby broccoli into thirds. Thinly slice carrot and courgette into half-moons. • Cut halloumi into bite-sized chunks.

• In a large saucepan, heat a 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 bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, carrot and courgette until tender, 5-6 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook prawns with halloumi, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, carrot and courgette until tender, 5-6 minutes.

• Add Mumbai spice blend, mild North Indian spice blend and tomato paste and cook, until fragrant, 1 minute. • Reduce heat to medium, then add coconut milk, the water and brown sugar. Stir to combine and simmer until slightly thickened, 2-3 minutes. • Return halloumi to the pan and stir to combine. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Add Mumbai spice blend, mild North Indian spice blend and tomato paste and cook, until fragrant, 1 minute. • Reduce heat to medium, then add coconut milk, the water and brown sugar. Stir to combine and simmer until slightly thickened, 2-3 minutes. • Return halloumi and prawns to the pan and stir to combine. Season to taste.

• Meanwhile, toast or grill flatbreads to your liking, drizzle with olive oil and season with salt. • Slice flatbreads in half. • Divide one-pot Indian halloumi and veggie curry between bowls. • Serve with flatbreads. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, toast or grill flatbreads to your liking, drizzle with olive oil and season with salt. • Slice flatbreads in half. • Divide one-pot Indian halloumi, prawns and veggie curry between bowls. • Serve with flatbreads. Enjoy!