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One-Pot Indian Haloumi & Veggie Curry

One-Pot Indian Haloumi & Veggie Curry

with Toasted Flatbreads
0.0(0)
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Calories
729 kcal
Protein
34.6g protein
Total
20 minutes
Difficulty
Easy
Allergens:
  • Milk
  • Gluten
  • Soy
  • May contain traces of allergens
  • Eggs
  • Peanuts
  • Sesame
  • Milk
  • Almond
  • Traces of Brazil Nut
  • Traces of Cashew
  • Pecan
  • Traces of Pistachio
  • Traces of Walnut
  • Traces of Pine Nut
  • Hazelnut
  • Macadamia
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

½ bunch

baby broccoli

1

carrot

1

courgette

1 packet

haloumi/grill cheese

(Contains: Milk; )

1 sachet

Mumbai Spice Blend

1 sachet

Mild North Indian Spice Blend

1 packet

tomato paste

1 packet

coconut milk

2

flatbreads

(Contains: Gluten, Soy; May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia)

Not included in your delivery

olive oil

¼ cup

water

1 tsp

brown sugar

Energy (kJ)3052 kJ
Calories729 kcal
Fat51 g
of which saturates32.2 g
Carbohydrate60.6 g
of which sugars15.8 g
Dietary Fibre8.8 g
Protein34.6 g
Sodium3697 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.
Large Pan
Large Frying Pan

Cooking Steps

1
1

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

2
2

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook haloumi, 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.

3
3

• 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 haloumi to the pan and stir to combine. Season to taste.

4
4

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