One-Pot Indian Halloumi, Prawn & Veggie Curry

Name: One-Pot Indian Halloumi, Prawn & Veggie Curry with Toasted Flatbreads
Total time: 20m
Yield: 2
Ingredients: 1 sachet Mild North Indian Spice Blend; 2 Flatbread; 1 packet Tomato Paste; 1 packet Halloumi; 1 Baby Broccoli; 1 sachet Mumbai Spice Blend; 1 Carrot; 1 Courgette; 1 packet Coconut Milk; 200 g Peeled Prawns; 1 drizzle olive oil; tbs brown sugar; water

with Toasted Flatbreads

4.0(18)

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Calories

827 kcal

Protein

50.3g protein

Difficulty

Easy

Allergens:

Wheat
Gluten
Soy
Milk
Crustaceans
Milk
Almond
Brazil nut
Walnut
Peanuts
Eggs
Sulphites
Hazelnut
Macadamia
Pistachio
Pecan
Pine nut
Cashew
Sesame
May contain traces of allergens

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.

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

Flatbread

(Contains: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame, May contain traces of allergens, Wheat, Gluten, Soy; )

1 packet

Tomato Paste

1 packet

Halloumi

(Contains: Milk; )

Baby Broccoli

1 sachet

Mumbai Spice Blend

Carrot

Courgette

1 packet

Coconut Milk

200 g

Peeled Prawns

(Contains: Crustaceans; )

Not included in your delivery

1 drizzle

olive oil

tbs

brown sugar

water

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.

Utensils

•Large Pan

Cooking Steps

PDF

• 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 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 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, prawns and veggie curry between bowls.
• Serve with flatbreads. Enjoy!