Skip to main content
Mild Indian Halloumi Curry
Mild Indian Halloumi Curry

Mild Indian Halloumi Curry

with Roasted Veggies & Basmati Rice

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!

Tags:
Veggie
Allergens:
Milk
Almond

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

Total30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

1.5 cup

water (for the rice)

½ cup

water (for the curry)

1 tbs

brown sugar

Nutrition Values

Energy (kJ)3397 kJ
Calories811 kcal
Fat46.2 g
of which saturates34.7 g
Carbohydrate93 g
of which sugars21.5 g
Dietary Fibre8.8 g
Protein37 g
Sodium2573 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

Baking Paper
Baking Tray
Medium Saucepan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• 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!

3
3

• 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.

4
4

• 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.

5
5

• Add halloumi, roasted veggies and baby spinach leaves to the curry. Stir until leaves are wilted.

6
6

• Divide basmati rice between bowls. • Top with mild Indian halloumi fish curry to serve. Enjoy!

More delicious recipes with similar ingredients

Double Plant-Based Chick'n & Potato Mash

Double Plant-Based Chick'n & Potato Mash

with Caramelised Onion Sauce & Steamed Veggies
Indian Coconut Lentils & Chicken

Indian Coconut Lentils & Chicken

with Garlic Rice, Baby Broccoli & Tortilla Dippers
Honey-Thyme Haloumi & Roast Veggie Salad

Honey-Thyme Haloumi & Roast Veggie Salad

with Garlic Aioli & Flaked Almonds
Double Bacon & Basil Pesto Penne

Double Bacon & Basil Pesto Penne

with Crunchy Cucumber Salad & Parmesan
Mediterranean Chicken, Chickpea & Veggie Stew

Mediterranean Chicken, Chickpea & Veggie Stew

with Parmesan & Garlic Panini
Balsamic & Thyme Beef Steak

Balsamic & Thyme Beef Steak

with Veggies & Creamy Mash
Indian Chicken & Chickpea Curry

Indian Chicken & Chickpea Curry

with Garlic Flatbreads & Yoghurt
Indian Potato Chickpea Patties & Haloumi

Indian Potato Chickpea Patties & Haloumi

with Radish Salad, Garlic Dip & Apricot Sauce
Double Mumbai Chicken & Spiced Roast Veggies

Double Mumbai Chicken & Spiced Roast Veggies

with Lemon Yoghurt & Slivered Almonds
Caribbean Lentil, Beef & Veggie Pie

Caribbean Lentil, Beef & Veggie Pie

with Coconut Mash Topping
Cheesy Beef & Kidney Bean Enchiladas

Cheesy Beef & Kidney Bean Enchiladas

with Sour Cream & Radish Salad
Double Rustic Pork & Rosemary Pie

Double Rustic Pork & Rosemary Pie

with Hidden Veggies & Parmesan Mash Topping
Indian-Spiced Pork & Bombay Veggie Fries

Indian-Spiced Pork & Bombay Veggie Fries

with Apricot Glaze & Spring Onion Slaw
Apricot-Glazed Falafels & Chicken Nourish Plate

Apricot-Glazed Falafels & Chicken Nourish Plate

with Roasted Veggies, Slaw, Walnuts & Garlic Dip
Quick Pork Schnitzel & Indian Coconut Sauce

Quick Pork Schnitzel & Indian Coconut Sauce

with Brown Rice & Garlic Greens
Creole Honey Chicken & Zesty Cheesey Veggie Fries

Creole Honey Chicken & Zesty Cheesey Veggie Fries

with Apple Slaw & Smokey Aioli
Double Spiced Chicken & Roast Pumpkin Toss

Double Spiced Chicken & Roast Pumpkin Toss

with Silverbeet & Creamy Pesto Dressing
Cheesy Beef Rissoles & Cheddar Roast Veggie Chunks

Cheesy Beef Rissoles & Cheddar Roast Veggie Chunks

with Smokey Aioli & Apple Slaw
Rich Beef, Leek & Greens Fusilli

Rich Beef, Leek & Greens Fusilli

with Capsicum Relish Sauce & Parmesan Cheese
Double  Spiced Chicken & Oregano Roast Veggie Toss

Double Spiced Chicken & Oregano Roast Veggie Toss

with Pickled Onion & Mayo