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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

½ packet

Mild Curry Paste

1 packet

Tamarind Paste

1 sachet

Chicken-Style Stock Powder

1 packet

Coconut Milk

1 packet

Baby Leaves

Not included in your delivery

olive oil

40 g

butter

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!

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