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Creamy Indian Haloumi Curry

Creamy Indian Haloumi Curry

Creamy Indian Haloumi Curry

with Baby Broccoli & Garlic Rice

Get up to $200 off!

If you're looking for the perfect mid-week comfort meal, look no further than this easy Indian curry. Served on a bed of garlic rice, you won't be able to get enough of the juicy haloumi and tender baby broccoli cooked through our creamy mild curry sauce.

Tags:

Kid Friendly

•Veggie

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Haloumi

(Contains: Milk;)

1 packet

Garlic Paste

1 packet

Basmati Rice

1 packet

Light Cooking Cream

1 packet

Mild Curry Paste

1

Baby Broccoli

Nutritional Values

Calories734 kcal

Energy (kJ)3070 kJ

Fat37.5 g

of which saturates22 g

Carbohydrate71 g

of which sugars9.2 g

Dietary Fibre7 g

Protein26.7 g

Sodium1960 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

Cook the rice

1

• In a medium saucepan, heat half the butter with a dash of olive oil over medium heat.
• Cook garlic paste until fragrant, 1-2 minutes. Add basmati rice, the 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 keepcovered until the rice
is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don’t peek!

Cook the haloumi

2

• Meanwhile, trim and roughly chop baby broccoli. Drain haloumi and pat dry. Cut the haloumi into bite-sized chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook haloumi, tossing occasionally, until browned, 2-4 minutes. Transfer to a bowl.

Cook the veggies

3

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, tossing, until tender, 4-5 minutes.
• Add mild curry paste and cook, until fragrant, 1 minute.
• Stir in light cooking cream, the water (for the curry) and the remaining butter. Simmer until slightly thickened, 1-2 minutes.
• Add the cooked haloumi to the curry and stir to combine. Season to taste.

Finish & serve

4

• Divide creamy Indian haloumi curry between bowls.
• Serve with garlic rice. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, roughly chop roasted almonds. Top curry with with Greek-style yoghurt, almonds and torn
mint to serve.

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