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!
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
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
• 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!