Sri Lankan-Style Haloumi & Green Bean Curry
with Garlic Couscous & Roasted Cashews
- Almond
- Milk
This deeply rich haloumi curry is like a golden sunset. Filled to the brim with bright veggies 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. *We’ve replaced the basmati rice in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1
Tomato
1 packet
Jasmine rice
1 packet
Green beans
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 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Coconut Milk
Nutrition
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Add garlic and cook until fragrant, 1-2 minutes. Add the water and bring to the boil. Add couscous and stir to combine. • Cover with a lid and removed from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork and season to taste.
• Meanwhile, thinly slice carrot into half-moons. Roughly chop tomato. Trim green beans. 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, green beans 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, 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 couscous between bowls. • Top with Sri Lankan-style haloumi and veggie curry. • Garnish with crushed roasted cashews to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Tasty curry with great flavours, though some found it a bit sweet; consider reducing or omitting the honey for a more balanced taste.
- Ease of prep: Easy to make, with straightforward instructions for a delicious meal that even curry novices can enjoy.
- Suggestions: Cook and serve the haloumi immediately to avoid a rubbery texture. Consider adding more vegetables like pumpkin, broccoli, or capsicum for variety.
- Portions: Generous servings provide enough for next-day lunches when cooking for four people.
