One-Pot Indian Haloumi & Veggie Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
One-Pot Indian Haloumi & Veggie Curry

One-Pot Indian Haloumi & Veggie Curry

with Toasted Flatbreads

Here’s a one-pot wonder that’ll be ready in no time! This deeply rich haloumi curry is like a golden sunse, 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.

Tags:
Quick
Veggie
Climate Superstar
Allergens:
Milk
Gluten
Soy

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

Total Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

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

½ tin

Bamboo Shoots

1 packet

coconut milk

2

flatbreads

(Contains Gluten, Soy; May be present Egg, Peanut, 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

sideBannerName

Nutrition Values

Energy (kJ)3154 kJ
Fat51.6 g
of which saturates32.5 g
Carbohydrate64 g
of which sugars16.6 g
Dietary Fibre8.6 g
Protein35.5 g
Sodium2220 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

Instructions

1
1

• Slice baby broccoli (see ingredients) 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 toasted flatbreads. Enjoy!