Sri Lankan-Style Haloumi & Baby Broccoli Curry
with Garlic Rice & Roasted Cashews
- Almond
- Milk
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.
Ingredients
1
Tomato
1 packet
Jasmine rice
1 packet
Slivered Almonds
(Contains: Almond; )
1 sachet
mild sambal seasoning
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Halloumi
(Contains: Milk; )
1
Baby Broccoli
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Coconut Milk
Nutrition Values
Utensils
Cooking Steps
• 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!
• Meanwhile, thinly slice carrot into half-moons. Roughly chop tomato. Halve any thicker stalks of baby broccoli lengthways. Cut haloumi into bite-sized chunks.
• 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.
• 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.
• 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.
• Divide garlic rice between bowls. • Top with Sri Lankan-style haloumi and baby broccoli curry. • Garnish with crushed roasted cashews to serve. Enjoy!
