Sri Lankan-Style Haloumi & Baby Broccoli Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sri Lankan-Style Haloumi & Baby Broccoli Curry

Sri Lankan-Style Haloumi & Baby Broccoli Curry

with Garlic Rice & Roasted Cashews

This deeply rich haloumi curry is like a golden sunset. Filled to the brim with bright baby broccoli and a sprinkling of flair from the tomato-based sauce, we think this beaming bowl will add the spice you never knew you needed to your night.

Tags:
Veggie
Allergens:
Milk
cashews

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

carrot

1

Tomato

1 bunch

baby broccoli

1 packet

haloumi/grill cheese

(Contains Milk; )

1 sachet

Sri Lankan spice blend

½ packet

tomato paste

1 packet

coconut milk

1 sachet

Chicken-Style Stock Powder

1 packet

baby leaves

1 packet

Crushed Roasted Cashews

(Contains cashews; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.25 cup

water (for the rice)

2 tsp

honey

¼ cup

water (for the sauce)

sideBannerName

Nutrition Values

Energy (kJ)3941 kJ
Fat62.1 g
of which saturates38.9 g
Carbohydrate86.2 g
of which sugars14.5 g
Dietary Fibre11.2 g
Protein36.5 g
Sodium1947 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

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• Meanwhile, thinly slice carrot into half-moons. Roughly chop tomato. Halve any thicker stalks of baby broccoli lengthways. Cut haloumi into bite-sized chunks.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. • Transfer to a bowl and cover to keep warm.

4
4

• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook carrot, baby broccoli and tomato until tender, 4-5 minutes. • Add Sri Lankan spice blend, tomato paste (see ingredients) and remaining garlic and cook until fragrant, 1 minute.

5
5

• Reduce heat to medium, then add coconut milk, chicken-style stock powder, the honey and water (for the sauce). Return haloumi to the pan and simmer until the sauce has thickened slightly, 2-3 minutes. • Remove pan from heat, then stir through baby leaves until just wilted. Season to taste.

6
6

• Divide garlic rice between bowls. • Top with Sri Lankan-style haloumi and baby broccoli curry. • Garnish with crushed roasted cashews to serve. Enjoy!