One-Pot Indian Halloumi & Veggie Pilaf
with Yoghurt & Parsley
- Milk
One pot cooking isn’t just convenient, it’s also helps lots of lovely flavours come together. In this vibrant halloumi and veggie pilaf, the warming Mumbai and Bengal spices infuse deep into every grain of rice and halloumi piece. It’s a comforting, irresistible, and easy dinner coming right up!
Ingredients
1 packet
Leek
1 packet
Bengal Curry Paste
1 packet
Halloumi
(Contains: Milk)
1
Plain Yoghurt
(Contains: Milk)
1
Celery
1 packet
Parsley
1 packet
Basmati Rice
1 sachet
Mumbai Spice Blend
1 sachet
Chicken-Style Stock Powder
1
Carrot
Nutrition
You will need
Cooking Steps
• Thinly slice carrot into half-moons. Thinly slice celery and leek. • Cut halloumi into 1cm-thick slices.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi until golden brown, 2-4 minutes each side. • Add carrot, celery and leek and cook, stirring, until veggies have softened, 3-4 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Add Bengal curry paste and Mumbai spice blend and cook, stirring, until fragrant, 1 minute.
• Add basmati rice to the pan and stir to coat. Add the water, chicken-style stock powder and the brown sugar. Stir, then bring to the boil. • Cover with a lid (or foil) and reduce heat to medium-low. Cook for 10 minutes, then remove the pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Divide Indian halloumi and veggie pilaf between bowls. • Dollop with Greek-style yoghurt and tear over parsley to serve. Enjoy! Little cooks: Add the finishing touch and dollop on the yoghurt.
