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Sri Lankan-Style Haloumi & Green Bean Curry
Sri Lankan-Style Haloumi & Green Bean Curry

Sri Lankan-Style Haloumi & Green Bean Curry

with Garlic Couscous & Roasted Cashews

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!

Tags:
Vegetarian
Allergens:
Almond
Milk

The quantities provided above are averages only.

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

Total30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Tomato

1 packet

Jasmine rice

1 packet

Green beans

1 packet

Slivered Almonds

1 sachet

mild sambal seasoning

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Halloumi

1 sachet

Chicken-Style Stock Powder

1

Carrot

1 packet

Coconut Milk

Nutrition Values

Calories625 kcal
Energy (kJ)2620 kJ
Fat50.6 g
of which saturates32.7 g
Carbohydrate39.5 g
of which sugars11.6 g
Dietary Fibre7.5 g
Protein31.7 g
Sodium1810 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

Lid

Cooking Steps

Cook the garlic rice
1

• 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.

Get prepped
2

• Meanwhile, thinly slice carrot into half-moons. Roughly chop tomato. Trim green beans. Cut haloumi into bite-sized chunks.

Cook the haloumi
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.

Start the curry
4

• 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.

Finish the curry
5

• 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.

Serve up
6

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

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