Spiced Mumbai Pumpkin & Halloumi Rice Bowl
with Garlicky Greens & Apricot Sauce- Milk
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
Brimming with warming spices and bold flavours, this spiced Mumbai pumpkin, halloumi and rice dish brings a taste of India to your plate. Served alongside garlicky greens for a savoury touch and finished with a sweet apricot sauce, it’s a vibrant, satisfying vegetarian meal that’s as colourful as it is delicious.
Ingredients
2
Garlic
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Halloumi
(Contains: Milk; )
1 packet
Basmati Rice
1
Baby Broccoli
1 packet
Apricot Sauce
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 packet
Peeled Pumpkin Pieces
1 sachet
Coriander
1 packet
Baby Leaves
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin wedges on a lined oven tray. Drizzle with olive oil, sprinkle over Mumbai spice blend, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, to a medium saucepan, add the water and bring to the boil. • Add basmati rice and currants, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and 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!
• Trim baby broccoli, halve any thicker stalks of lengthways. Finely chop garlic. • Cut halloumi into 1cm slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. • Return pan over medium-high heat with a drizzle of olive oil. Cook halloumi, until golden brown, 1-2 minutes each side. Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, until tender, 5-6 minutes. Add remaining garlic and cook until fragrant, 1-2 minutes. • Remove pan from heat and stir through baby kale until combined. Season to taste.
• Divide rice and garlicky greens between bowls. Top rice with spiced Mumbai pumpkin and halloumi. • Drizzle over garlic yoghurt and apricot sauce. Enjoy!
