Super Speedy Indian Halloumi, Prawn Curry & Rice

Name: Super Speedy Indian Halloumi, Prawn Curry & Rice with Veggies & Coriander
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; Red Onion; 1 sachet Coriander; 1 sachet Mumbai Spice Blend; 1 packet Baby Leaves; 1 packet Tomato Paste; 1 packet Basmati Rice; 1 packet Halloumi; 1 packet Broccoli Florets; 1 packet Coconut Milk; 200 g Peeled Prawns; 1 packet Leek

with Veggies & Coriander

Get up to $175 off

Spice up dinner-time with this North Indian curry! Golden, pan-fried halloumi takes center stage in a rich, aromatic curry packed with veggies and bold flavours. Served with fluffy rice and a sprinkle of fresh coriander, it’s a hearty, vibrant dish that’s perfect for curry night. Say hello to your new favourite comfort food!

Allergens:

Milk

•Crustaceans

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

Red Onion

1 sachet

Coriander

1 sachet

Mumbai Spice Blend

1 packet

Baby Leaves

1 packet

Tomato Paste

1 packet

Basmati Rice

1 packet

Halloumi

1 packet

Broccoli Florets

1 packet

Coconut Milk

200 g

Peeled Prawns

1 packet

Leek

Nutrition Values

Calories806 kcal

Energy (kJ)3370 kJ

Fat42.9 g

of which saturates32.5 g

Carbohydrate76.3 g

of which sugars12.7 g

Dietary Fibre8.7 g

Protein50.4 g

Sodium2490 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.

Cooking Steps

• Boil the kettle. • Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

• While rice is cooking, pat halloumi dry with paper towel and cut into 2cm chunks. • Roughly chop onion (see ingredients). • Thinly slice carrot into half-moons.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi, carrot and onion, tossing, until golden brown, 4-5 minutes. • Reduce heat to medium, add Mumbai spice blend, cooked prawns, tomato paste, mild North Indian spice blend and the honey and cook until fragrant, 1 minute. • Add coconut milk and the water, stirring well to combine. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Remove pan from heat, add baby leaves and a good pinch of pepper, stir until just wilted. • Divide rice between bowls. Top with Indian halloumi and prawns curry. • Tear over coriander to serve. Enjoy!