Beat the winter cold with a warming bowl of curry. Tonight's iteration is whipped up in the blink of an eye and brings together tender halloumi and cauliflower, stirred through a fragrant coconutty sauce. With basmati rice to help soak up all the delicious curry and sprinkling of fresh coriander, it's just what the doctor ordered!
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 packet
Cauliflower
1 packet
Baby Leaves
1 packet
Tomato Paste
1 packet
Halloumi
1 packet
Basmati Rice
1 sachet
Chicken-Style Stock Powder
1
Lemon
1 sachet
Chermoula Spice Blend
1 packet
Coconut Milk
1 drizzle
olive oil
¼ cup
water
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and set aside.
• Meanwhile, thinly slice carrot into rounds. Slice lemon into wedges. • Place cauliflower florets on a microwave-safe plate with a splash of water. Cover with damp paper towel. Microwave on high for 3 minutes. • Cut haloumi into bite-sized chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a plate and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Drain excess water from cauliflower, add to pan with carrot and cook, until softened and browned, 4-5 minutes. • Add chermoula spice blend and tomato paste and cook until fragrant, 1 minute. • Add coconut milk, chicken-style stock powder and the water, stirring, until slightly thickened, 2-3 minutes. • Remove pan from heat and stir through baby spinach leaves and cooked cooked haloumi until wilted and combined, 1 minute. Add a generous squeeze of lemon juice and season to taste.
• Divide rapid rice between bowls. Top with spiced haloumi and cauliflower coconut curry. Tear over coriander and serve with any remaining lemon wedges. Enjoy!