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Shortcut Spiced Halloumi & Cauliflower Curry
Shortcut Spiced Halloumi & Cauliflower Curry

Shortcut Spiced Halloumi & Cauliflower Curry

with Rapid Rice & Coriander

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!

Tags:
Veggie
Allergens:
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

Total15 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

Nutrition Values

Calories744 kcal
Energy (kJ)3110 kJ
Fat47.4 g
of which saturates33.1 g
Carbohydrate73.3 g
of which sugars9.8 g
Dietary Fibre6.7 g
Protein33.2 g
Sodium1820 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

1

• 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.

2

• 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.

3

• 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.

4

• Divide rapid rice between bowls. Top with spiced haloumi and cauliflower coconut curry. Tear over coriander and serve with any remaining lemon wedges. Enjoy!