Delicately spiced and luxuriously creamy, this mild curry is sure to hit the spot! It’s packed full of flaky halloumi and roasted veggies, making it ultra satiating - serve it over fluffy basmati rice and dig in!
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
carrot
½ head
broccoli
1 sachet
curry powder
1 packet
basmati rice
1 packet
Halloumi
(Contains: Milk; )
½ packet
Mild Curry Paste
(Contains: Milk, Almond; May be present: Soy, Fish, Sesame, Eggs, Gluten. )
1 packet
Tamarind Paste
(May be present: Soy, Fish, Sesame, Eggs, Milk, Almond, Cashew. )
1 sachet
Chicken-Style Stock Powder
1 packet
Coconut Milk
1 packet
Baby Leaves
olive oil
40 g
butter
(Contains: Milk; )
1.5 cup
water (for the rice)
½ cup
water (for the curry)
1 tbs
brown sugar
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Halve any thicker stalks of baby broccoli lengthways. • Place veggies on a lined tray, sprinkle over curry powder and drizzle with olive oil. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, cut halloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate.
• When the veggies have 5 minutes remaining, wipe out the frying pan, then return to medium high heat with a drizzle of olive oil. • Add mild curry paste (see ingredients), tamarind paste (see ingredients), chickenstyle stock powder, coconut milk, water (for the curry), the brown sugar and remaining butter. Cook, stirring, until reduced, 2-3 minutes.
• Add halloumi, roasted veggies and baby spinach leaves to the curry. Stir until leaves are wilted.
• Divide basmati rice between bowls. • Top with mild Indian halloumi fish curry to serve. Enjoy!