Super Speedy Indian Halloumi Curry & Rice

Name: Super Speedy Indian Halloumi Curry & Rice with Veggies & Coriander
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet basmati rice; 1 packet Halloumi; ½ Onion; 1 carrot; 1 sachet Mumbai Spice Blend; 1 packet tomato paste; 1 sachet Mild North Indian Spice Blend; 1 tsp honey; 1 packet coconut milk; ⅓ cup water; 1 packet Baby Leaves; 1 packet Coriander

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!

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 packet

Halloumi

Onion

carrot

1 sachet

Mumbai Spice Blend

1 packet

tomato paste

1 sachet

Mild North Indian Spice Blend

1 packet

coconut milk

1 packet

Baby Leaves

1 packet

Coriander

Not included in your delivery

olive oil

1 tsp

honey

⅓ cup

water

Nutrition Values

Energy (kJ)3257 kJ

Calories778 kcal

Fat47 g

of which saturates31.4 g

Carbohydrate90.4 g

of which sugars18.9 g

Dietary Fibre11.6 g

Protein33.1 g

Sodium1813 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

•Medium Pan

•Large Non-Stick Pan

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 halloumi, carrot and onion, tossing, until golden brown, 4-5 minutes. • Reduce heat to medium, add Mumbai spice blend, 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.

• 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 curry. • Tear over coriander to serve. Enjoy!